4 root vegetable salad vinaigrette Recipes

butternut squash, trimmed and cut into (1-inch-thick) slices, celery root, trimmed and cut into (1-inch-thick) slices, granny smith apple (about 7 oz), cored and cut into (1-inch-thick) slices, carrot, peeled, kosher salt, divided, cider vinegar, sparkling apple cider, honey, grapeseed or canola oil, trimmed arugula leaves, freshly ground black pepper

root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot), caraway seeds, thyme, celery, cut into 2in pieces, garlic cloves, left unpeeled and smashed with the back of a knife, olive oil, flaked sea salt, fresh ground black pepper, parsley, chopped, white wine vinegar, dijon mustard, olive oil, brown sugar

extra-virgin olive oil, frozen apple juice concentrate, thawed, apple cider vinegar, maple syrup, kosher salt, freshly ground black pepper, roasted carrot, roasted parsnip, roasted shallot, head romaine lettuce, chopped, head radicchio, chopped, spear belgian endive, stemmed and chopped