Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.