- 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
- 1 1/2 cups shredded raw celery root
- Fresh lemon juice
- 2 peeled, quartered, cored apples cut into matchstick-size pieces
- 1 cup flat-leaf parsley leaves
- 1/2 cup 1″ pieces chives
- 3/4 cup Granny Smith Apple Cider Vinaigrette
- Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1 1/2 cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and 1/2 cup 1″ pieces chives. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.