Shaved Fall Vegetable Salad with Cider Vinaigrette

(1) Course Salads

Ingredients in this Recipe

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 carrot, peeled
1 large Granny Smith apple (about 7 ounces), cored and cut into (1 inch thick) slices
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
1/2 teaspoon kosher salt, divided
2 tablespoons cider vinegar
2 tablespoons sparkling apple cider
4 cups trimmed arugula leaves
6 tablespoons grapeseed or canola oil

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