Dr. Nandi’s Fall Salad Surprise

Dr. Nandi's Fall Salad Surprise



  • 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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