My Recipe Box

Arugula, Carrot & Celery Root Salad with Almonds

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Serves ten to twelve.

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.

Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

  • 2 Tbs. apple cider vinegar
  • 2 Tbs. honey
  • 1 tsp. Dijon mustard
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 medium carrots (1 lb.)
  • 1 medium celery root (3/4 to 1 lb.)
  • 6 lightly packed cups baby arugula (about 6 oz.)
  • 3/4 cup sliced almonds, toasted
  • 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Make Ahead Tips

You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 110; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

Just made this salad. I was tasting and eating from beginning to the end. GREAT SALAD, each ingredient added the correct amount of complexity. Bonus I never had celery root before so new taste and thanks to the internet I learned how to cut one. Thank you Fine Cooking.

This was a lovely change of pace to our usual salad, and went great with the beef stew.

Oh my this was good! Makes a lot for two people so I halved the recipe. Will definitely be making again!

Very good. I added some braised and shredded flank steak to make it a main dish. The toasted almonds really make it. Dressing is subtle so I think next time I would tweak it and add some spices to zip it up. Maybe a peanut Thai dressing. Anyway this is a good jumping off point.

This was DELICIOUS! We served it with a chicken braise that had carrots in it so we substituted diced yellow beets for the carrots in the salad. Everyone raved about it.

I made this for dinner for 30 people and everyone loved it. Several asked for the recipe. I followed the recipe just as printed.

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