Celery Root Salad

This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
2 servings


  • 1 pound celery root

  • 3 tablespoons rapeseed oil

  • 2 tablespoons lemon juice

  • 1 tablespoon white wine vinegar

  • salt and freshly ground black pepper to taste


  1. Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.

  2. Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

Nutrition Facts (per serving)

280 Calories
21g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 280
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 17%
Sodium 228mg 10%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 4g
Vitamin C 25mg 126%
Calcium 99mg 8%
Iron 2mg 9%
Potassium 700mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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