How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Shaved Fall Vegetable Salad With Cider Vinaigrette?

You need 11 ingredients. The key ingredients include: 1 (1-pound) butternut squash, trimmed and cut into (1-inch-thick) slices, 1 (12-ounce) celery root, trimmed and cut into (1-inch-thick) slices, 1 large Granny Smith apple (about 7 ounces), cored and cut into (1-inch-thick) slices, 1 large carrot, peeled, and more.

Is Shaved Fall Vegetable Salad With Cider Vinaigrette suitable as salads?

Yes, Shaved Fall Vegetable Salad With Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Shaved Fall Vegetable Salad With Cider Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved Fall Vegetable Salad With Cider Vinaigrette

Name: Shaved Fall Vegetable Salad With Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) butternut squash, trimmed and cut into (1-inch-thick) slices; 1 (12-ounce) celery root, trimmed and cut into (1-inch-thick) slices; 1 large Granny Smith apple (about 7 ounces), cored and cut into (1-inch-thick) slices; 1 large carrot, peeled; 1/2 teaspoon kosher salt, divided; 2 tablespoons cider vinegar; 2 tablespoons sparkling apple cider; 1/2 teaspoon honey; 6 tablespoons grapeseed or canola oil; 4 cups trimmed arugula leaves; 1/2 teaspoon freshly ground black pepper

Fresh, crisp and full of flavor — this Shaved Fall Vegetable Salad With Cider Vinaigrette is a must-try. Made with butternut squash, celery root, apple …

This Shaved Fall Vegetable Salad With Cider Vinaigrette relies on simple, everyday ingredients such as large carrot, peeled, kosher salt, divided, cider vinegar and sparkling apple cider. It comes together quickly and makes 4 servings, at about 413 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Shaved Fall Vegetable Salad With Cider Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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