Roasted Celeriac Apple Salad

Continuing with our celery root themed foodie posts for the past couple months, I am so pleased to share this yummy salad recipe. For several years, Mike and I were primarily using celeriac in warm dishes. However, as we always love a good salad, I have been on the hunt for ways to use this wonderful root in salads. Our dear friend Basia who introduced us to the root already provided one salad recipe in an early post (Creamy Celery Root Salad) - one that operates more like a slaw and could be a really interesting side dish at a spring or summer barbeque. I wanted to find something that was more greens-based, so I did what I love to do — and can spend hours doing — researching internet recipes.

I often will have an idea in my mind of what I’m looking for - flavor profiles, certain ingredients that would go together well, certain combinations of very different tastes that can draw in an eater and make one stop and wonder: “what is that interesting combination of tastes?” And when I find recipes with reviews and comments, I read a ton of them often finding variations to the recipe that can enhance the flavor or texture experience along with key watchouts - as there are challenges with any recipe.

This salad fits that profile. It has the earthy and sweet tastes of celery root and apple, the zesty tang and sweet of a lemony-maple dressing, the crunch of the toasted pecan, the kick of peppery arugula and refreshing zip of mint. In the original recipe, arugula is the only green. As I always like variety, I like to use a mix of arugula and spinach. However, I can also see how yummy it can be with just arugula. When I am in the mood for veggie prep, I will buy a bunch of spinach and a bunch of arugula that I need to appropriately prep - wash and mix myself. And when I am not in the mood for as much prep, the prepackaged boxes of spinach and arugula mixture makes this salad super easy. Of course the ideal scenario is to have my own garden-harvested greens to use - looking forward to getting back in the garden with our landscaping plans.

Thanks to Monika at Everyday Healthy Recipes for the foundational recipe.

Servings: 2-4 depending on if the salad is your main or is a side. In this instance I made this for the two of us and used 1/2 of the celery root. If I were making this for four people, I would definitely use the full celery root.

Time: 45-60- minutes

Ingredients

Medium sized celery root, sliced thinly
1 apple granny smith or golden delicious, unpeeled
1/2 cup pecans lightly toasted and crushed
2-3 large handfuls of arugula and spinach leaves (or just arugula)
Fresh mint chopped, torn into or cut into pieces using herb scissors (2-3 sprigs of mint depending on how minty you want this to taste)
1-1 1/2 Tbsp maple syrup depending on how sweet you like it
2 Tbsp vegetable/olive oil
2 1/2 - 3 Tbsp lemon juice depending on how lemony you like it
Fine sea salt and pepper to taste
Extra oil, maple syrup, salt and pepper for coating the celery root slices before roasting

Instructions

Preheat the oven to 425 F/ 220 C. Line a large baking sheet with parchment paper and set aside. Place the celeriac slices in a large bowl. Drizzle with oil, maple syrup and season lightly with salt and pepper. Toss with your hands to evenly coat the slices..
Spread on top of the baking sheet as evenly as you can. Roast in the center of the oven for 15-17 minutes turning over half way through and until they are browned and starting to become crispy. Note that the thinness of your slices will determine how quickly they will brown, so always a good idea to keep your eye on your oven.
Remove from the oven and set aside to cool a little before combining with the rest of the ingredients.
Toast the pecans, core the apple and slice thinly.
To assemble the salad:
- Spread the arugula on top of a large plate and scatter the roasted celery root, apple, pecans and mint over the top. In a small bowl combine the remaining oil and maple syrup with the lemon juice and drizzle over the salad.
- OR what I did in my example below, make the dressing and toss the greens including some of the mint in it. Then scatter the rest of the ingredients on the salad with more of the mint. (I happen to like having my greens fully dressed.) Season to taste and enjoy!

Notes

Make the celeriac shavings using a vegetable peeler or slice the celeriac very thinly using a sharp knife. My preference is our favorite knife.
Cut the apple just before assembling the salad as it is prone to discoloration. You can also drizzle a little lemon juice over the apple slices to prevent it getting brown.
You can, but don't have to, wait for the celeriac to fully cool before assembling the salad.
You can prepare the celeriac ahead and once cooled refrigerate, covered, for up to a day.

Season with salt and freshly ground pepper

Toss with hands to ensure all slices are evenly covered

Toasting the pecans while the celery root roasts

Chopping mint while the celery root finishes roasting. (I typically use herb scissors to do this.)

When I don’t want to get out the mini-food processor for chopping….

Making the Dressing

Roasted celeriac and apple salad | Lemon, herbed couscous | Baked maple and herbed chicken thighs….Fav books and magazines make for great placemats!

Wishing you many meals that make you a Happy Boolo!

Roasted Celeriac Apple Salad

Ingredients

Instructions

Notes

Gas. The Dirty Word.

What We Never Expected