Shaved Vegetable Salad With Apple Cider Vinaigrette

Photo: Terri Milligan

Makes 8 servings

Salad Ingredients

  • 5 cups shaved or julienne-cut vegetables (suggested vegetables include beets, radish, carrots, celeriac, brussels sprouts and parsnips)
  • 2/3 cup chopped walnuts or pecans
  • ½ cup dried cherries or cranberries
  • ¼ cup chopped fresh Italian parsley, mint leaves or fresh basil leaves
  • 1 cup arugula or baby kale

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Vinaigrette Ingredients

  • ¼ cup pear or apple hard cider
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons Wisconsin maple syrup
  • 1/3 cup extra-virgin olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon ground pepper


  1. Combine shaved vegetables, nuts, dried cherries or cranberries and herbs in a large bowl. Toss gently to combine.
  2. Prepare vinaigrette by combining hard cider, vinegar, mustard, garlic and maple syrup in a mixing bowl. Gradually add the oil, salt and pepper.
  3. Add arugula or kale to vegetable mixture. Drizzle salad with vinaigrette and toss to combine.

Recipe by Chef Terri Milligan

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