PlatePilot
Shaved Root Vegetable Salad with Apples
Shaving roots paper-thin turns humble carrots, parsnips, and celery root into a bright lunch salad. Crisp apples, toasted hazelnuts, and crumbled goat cheese finish the mix with sweet crunch and tang.
Estimate for one serving
- 312 cal
- 8g protein
- 28g carbs
- 21g fat
- 3g fiber
Every recipe here is free to read.
ThemedLunchAmericanSalad
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 1 small celery root
- 2 crisp apples
- 3 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 cup fresh parsley leaves
- 1/3 cup toasted hazelnuts
- 3 oz crumbled goat cheese
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- 1Scrub the carrots, parsnips, and celery root well under cool water; peel only if the skins feel tough. Core the apples and leave the peels on for color and crunch.
- 2Using a mandoline or sharp peeler, shave the carrots, parsnips, celery root, and apples into thin ribbons and matchsticks. Work quickly so the apples stay bright.
- 3Place all the shaved roots and apples in a large mixing bowl. Immediately drizzle with the lemon juice and toss gently so every strand is coated and protected from browning.
- 4In a small jar combine the olive oil, Dijon mustard, honey, salt, and pepper. Shake hard until the dressing turns creamy and emulsified.
- 5Pour the dressing over the shaved mixture and toss with clean hands or tongs until everything glistens and is evenly seasoned. Taste and adjust salt if needed.
- 6Roughly chop the parsley and hazelnuts. Fold most of them into the salad, saving a handful for the top.
- 7Divide the salad among four lunch bowls or pack into meal-prep containers. Crumble the goat cheese over each portion.
- 8Scatter the remaining parsley and hazelnuts on top. Serve right away while the roots stay crisp, or chill up to four hours for a work-friendly pack.
- 9If packing ahead, keep the goat cheese and nuts in a separate small container and add just before eating so nothing softens.