Apple Root-Veggie Salad

Recipe by Rebecca Dienner for The FruitGuys


  • Two apples, sliced into bite-sized pieces (peels optional)
  • 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick
  • 1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick
  • 1/4 cup onion, minced or very thinly sliced
  • 1/4 cup celery, thinly sliced or chopped (optional)
  • 1/3 cup chopped walnuts (optional)
  • 2 cups salad greens (optional)


  • 3/4 cup crí¨me fraí®che, sour cream, mayonnaise, or Vegenaise
  • 2–3 tablespoons white wine vinegar or lemon juice
  • Two tablespoons fresh parsley, or 2 teaspoons fresh rosemary, chopped
  • One teaspoon sugar or honey
  • Salt and pepper to taste


  1. Boil carrots and potatoes in a medium pot of water until soft when pierced with a fork, but not mushy, about 10 minutes.
  2. Drain potatoes and carrots.
  3. While they cool, vigorously whisk together dressing ingredients in a large bowl.
  4.  Add apples, celery, cooled carrots, and potatoes.
  5. If desired, serve over a bed of greens and sprinkle with walnuts.

This recipe serves 4 as a salad entrée. Prep time, 10 minutes; cook time 10–15 minutes.

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