Arugula, Carrot & Celery Root Salad with Almonds

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.

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  2 Tbs. apple cider vinegar
  
  


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  2 Tbs. honey
  
  


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  1 tsp. Dijon mustard
  
  


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  6 Tbs. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  6 medium carrots (1 lb.)
  
  


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  1 medium celery root (3/4 to 1 lb.)
  
  


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  6 lightly packed cups baby arugula (about 6 oz.)
  
  


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  3/4 cup sliced almonds, toasted
  
  


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  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.