Best Celery Root Salad With Arugula And Pecans Recipes

Celery-Root and Pecan Salad image

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 cup pecan halves (3 1/2 oz), toasted > and cooled
1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
3 tablespoons white-wine vinegar
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallot
1/4 cup olive oil

Steps:

Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

Celery Root-Arugula Salad image

Provided by Lynette ! @breezermom

Number Of Ingredients 10

2 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) fresh lemon juice
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper, freshly ground
2 cup(s) celery root, peeled and matchstick cut
2 cup(s) celery, thinly diagonally sliced
1/2 cup(s) red onion, very thinly sliced vertically
1 1/2 cup(s) satsuma or mandarin orange sections
1 cup(s) baby arugula
1/2 cup(s) fresh parsley leaves

Steps:

Combine extra-virgin olive oil, lemon juice, salt, and black pepper in a medium bowl; stirring well with a whisk.
Add the celery root, celery, and onion; toss to coat. Let celery root mixture stand for 30 minutes.
Add the orange sections, arugula and parsley; toss gently to combine.

Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.