Bright, Earthy, and Just the Right Amount of Bold.

There’s something magical about fall veggies when it meets a little salt and patience.

This Shaved Fall Vegetable Salad is a study in simplicity — thin ribbons of beets, carrots, fennel, and apple that cure gently in our Norwegian Flaky Sea Salt until they glisten with flavor. The salt coaxes out their natural sweetness and creates a vibrant, silky-crisp texture that’s anything but ordinary.

Tossed in its own salt-cured dressing and finished with a final sprinkle for crunch, this salad captures the essence of the season. 

     Full Recipe Available for Download: 

Recipe Card

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Step-by-Step Guide

Ingredients:

1 small fennel bulb, trimmed and thinly shaved (mandoline works best)

2 medium carrots, peeled and shaved into ribbons

1 small golden beet, peeled and thinly shaved

1 small red beet, peeled and thinly shaved

1 small apple (Honeycrisp or Pink Lady), thinly sliced

¼ small red onion, thinly shaved

2 Tbsp fresh parsley or dill, roughly chopped

1–2 generous pinches of Norwegian Flaky Sea Salt

The Dressing:

Reserved Vegetable Juices (Curing Process)

2 Tbsp Extra Virgin Olive Oil

1 Tsp Dijon Mustard

1 Tsp Apple Cider Vinegar

Freshly Ground Black Pepper to Taste

Instructions:

1. Salt & Cure the Vegetables

• Place shaved fennel, carrots, beets, apple, and red onion in a large bowl.

• Sprinkle with Norwegian Flaky Sea Salt and toss gently to coat.

• Let sit for 15–20 minutes. The salt will draw out vibrant juices from the vegetables, softening them slightly while intensifying flavor.

2. Make the Dressing

• After the vegetables release their juices, pour off the liquid into a small bowl.
• Whisk in olive oil, Dijon mustard, and apple cider vinegar.
• Season with freshly cracked black pepper and taste—add a few more flakes of Norwegian salt if needed.

3. Assemble the Salad

• Toss the shaved vegetables and herbs with the dressing until lightly coated.
• Arrange on a platter for color contrast (golden beet, red beet, and carrot ribbons will layer beautifully).

4. Finish & Serve

• Just before serving, scatter an extra pinch of Norwegian Flaky Sea Salt over the top for sparkle and crunch.

Chef’s Note: This salad works beautifully as a side dish at fall gatherings, or topped with toasted walnuts and crumbled goat cheese for a more substantial dish.

The salt not only seasons but also transforms the texture of raw fall vegetables into something silky, crisp, and deeply flavorful.