Shaved Fall Vegetable Salad with Salt-Cured Dressing
A colorful, crisp fall salad featuring seasonal vegetables, fresh apples, and a simple dressing made from the vegetables' own juices.
Fall vegetables deserve a little more attention than just roasting! This Shaved Fall Vegetable Salad brings together crisp fennel, sweet carrots, earthy beets, and fresh apples for a beautiful combination of flavors and textures.
The secret is NORWEGIAN FLAKY SEA SALT. Instead of simply seasoning the finished salad, we use it to lightly cure the vegetables before assembling the dish. As the vegetables rest, the salt draws out their natural juices, softening them just enough while keeping their satisfying crunch.
Those flavorful juices become the base for a simple homemade dressing with olive oil, Dijon mustard, and apple cider vinegar. Nothing goes to waste, and every bite is packed with fresh fall flavor.
Perfect for Thanksgiving, fall gatherings, or a refreshing side dish alongside a hearty meal!
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
For the Salad
- 1 small fennel bulb, trimmed and thinly shaved
- 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 NORWEGIAN FLAKY SEA SALT
For the Dressing
- Reserved vegetable juices from salting
- 2 Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Freshly ground black pepper, to taste
Directions
Salt & Cure the Vegetables
Place the shaved fennel, carrots, beets, apple, and red onion in a large bowl.
Sprinkle with NORWEGIAN FLAKY SEA SALT and toss gently to coat.
Let the vegetables rest for 15–20 minutes. During this time, the salt will draw out their natural juices, slightly soften their texture, and bring out their flavors.
Make the Salt-Cured Dressing
Once the vegetables have released their juices, carefully pour the liquid into a small bowl.
Whisk in the olive oil, Dijon mustard, and apple cider vinegar until combined.
Add freshly ground black pepper and taste. If needed, finish with a few additional flakes of NORWEGIAN FLAKY SEA SALT.
Assemble the Salad
Add the fresh parsley or dill to the shaved vegetables.
Pour the dressing over the salad and toss gently until everything is lightly coated.
Arrange the vegetables on a serving platter, layering the golden beets, red beets, and carrot ribbons to highlight their beautiful colors.
Finish & Serve
Just before serving, sprinkle an extra pinch of NORWEGIAN FLAKY SEA SALT over the salad for a delicate crunch and a final burst of flavor.
For extra texture, add a handful of your favorite croutons.
Serve immediately and enjoy!
Why Salt-Cure Your Vegetables?
Salt isn't just for adding flavor at the end of a recipe. It can also change how ingredients behave.
When NORWEGIAN FLAKY SEA SALT is sprinkled over freshly shaved vegetables, it draws moisture to the surface through osmosis. This process gently softens the vegetables while helping concentrate their flavor.
Instead of discarding those juices, we turn them into a dressing that captures the natural sweetness and earthiness of the ingredients.
The result? A salad that's crisp, tender, refreshing, and full of flavor without needing a complicated dressing.
Tips & Tricks
Use a mandoline: Thin, even slices give this salad its delicate texture. Always use a safety guard when slicing.
Add a little crunch: Toasted walnuts, pecans, or pumpkin seeds make a delicious addition.
Make it creamy: Sprinkle crumbled goat cheese or feta over the finished salad.
Try different herbs: Fresh dill adds a bright, slightly tangy flavor, while parsley keeps things fresh and balanced.
Turn It Into a Pasta Salad: Toss the shaved vegetable salad with your favorite cooked and cooled pasta for a fresh, colorful pasta salad. Add a little extra olive oil and NORWEGIAN FLAKY SEA SALT as needed.
Prepare ahead: Shave the vegetables in advance, but wait to salt-cure and dress them until shortly before serving for the best texture.
