Dr. Nandi’s Fall Salad Surprise

Dr. Nandi's Fall Salad Surprise

Use organic ingredients whenever possible.

  • Author: Therese


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.

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Dr. Nandi’s Fall Salad Surprise