Celery Root Salad

Recipe by Delilah’s Farm for The FruitGuys

3 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup celery root, peeled and cut in 1-inch dice
1 cup potato, sweet potato (peeled), and/or fennel bulb, cut into 1-inch dice
1 tablespoon finely chopped shallot or scallion
1 tablespoon dill or parsley (optional)


  • Preheat oven to 425 °F.
  • Whisk together vinegar, oil, honey, mustard, salt, and pepper.
  • Toss vegetables with about half of the dressing.
  • Place on a rimmed baking sheet and roast until just fork tender, about 12–15 minutes. Toss once half way through roasting.
  • Place warm vegetables in a bowl and toss with the scallion or shallot, herbs if using, and the rest of the dressing.
  • Serve warm or at room temperature.

Serves 2–3. Prep time, 15 minutes; cook time, 15 minutes.

Cook’s note: Recipe may be doubled if quantities permit. Delicious with a variety of root and other veggies.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.