This fall slaw salad is my very favorite raw creation since the inception of Bare Root. It’s crisp, sweet, and filling. And it uses much of the fall produce you see on the shelves right now. Great for any day, this salad would also make a great Thanksgiving side dish (if this post wasn’t inspiring enough).
Julienne-ing your vegetables offers a unique texture and an easier way to enjoy more vegetables fresh, raw, and full of nutrients. This flavorful salad is full of fall veggies, crisp green apple, and a bright herby vinaigrette.
Sweet Julienned Fall Salad
Yields: 4 servings (as side dish)
3 carrots
2 medium parsnips
1/2 medium butternut squash (use long portion of the squash)
1 fennel bulb, very thinly sliced
1 granny smith apple, very thinly sliced
1/4 large red onion, very thinly sliced
1/3 c. avocado oil
1 lemon, juiced
1 garlic clove
2 fresh sage leaves
2 sprigs fresh thyme, leaves removed
1/2 t. sea salt
1/4 t. pepper
Directions:
Shred carrots, parsnips, and butternut squash with a julienne peeler (can use a regular vegetable peeler but strips will be much thicker). Toss together with fennel, apple, and red onion in a large bowl.
In a blender (or mini food processor or spice grinder), combine avocado oil, lemon juice, garlic, sage, thyme, salt, and pepper. Blend on high until smooth and creamy. Pour over the julienned veggies and toss well to coat. Best served immediately.
