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1-lb butternut squash, trimmed and cut into1-inch-thick slices
12-oz celery root, trimmed and cut into 1-inch-thickslices
1 large Granny Smith apple, cored and cut into (1-inch-thick) slices
1 large carrot, peeled
1/2 tsp kosher salt, divided
2 Tbsp cider vinegar
2 Tbsp sparkling apple cider
1/2 tsp honey
6 Tbsp grapeseed oil
4 cups trimmed arugula leaves
1/2 tsp freshly ground black pepper
Hold each squash slice by an end; shave into ribbons with a vegetable peeler to measure 4 1/2 cups.
Repeat procedure with celery root, shaving to measure 1 1/2 cups.
Repeat procedure with apple, shaving to measure 1 cup.
Repeat procedure with carrot, shaving to measure 1/2 cup.
Combine vegetable ribbons in a large bowl; add 1/4 teaspoon salt, tossing to combine.
Combine remaining 1/4 teaspoon salt, vinegar, cider, and honey, stirring with a whisk.
Gradually add grapeseed oil, stirring constantly with a whisk.
Add vinegar mixture to squash mixture, tossing gently to coat.
Let stand 30 minutes. Add arugula just before serving, tossing to combine.
Sprinkle with pepper.