January is possibly my least favorite month of the year, but at least it inspires me to eat more vegetables. After December’s excess, I’m sure we’re all craving something fresh and light. So here’s the requisite healthy recipe to start 2016 out right.
I love adding fruit to my salads. I crave a burst of sweetness along with the crunch of the veggies and the tang of a good vinaigrette. If you feel the same, try this recipe. The apple and celeriac play so well together here. Their flavors are subtle, but they get a boost from the squeeze of lemon juice and get even more delicious when you add the blood orange vinaigrette. The pomegranate adds a nice pop and the walnuts round it all out with some crunch. Honestly it's divine, and I inhaled it all the minute I stopped shooting it.
celeriac & apple salad with blood orange vinaigrette
makes 2 medium sized salads
2 cups celeriac, shredded, peeled, or julienned
1 small red apple, shredded, peeled, or julienned
3/4 cup walnuts
1/4 cup pomegranate seeds
sprig of fresh thyme or parsley for garnish
blood orange vinaigrette
1 shallot, minced
1 tbsp honey
3 tbsp apple cider vinager
1/4 cup fresh squeezed blood orange juice
2 tbsp olive oil
sea salt & freshly ground pepper to taste
After you shred, peel, or julienne the celeriac and apple, squirt the juice of the half lemon over top to keep them fresh, and prevent them from turning brown.
to make the dressing; Combine all the ingredients in a glass jar and shake well.
to assemble; Place the celeraic, apple, walnuts, and pomegranate seeds in a medium-large bowl. Toss with the dressing, and sprinkle with the thyme. Eat immediately.