Butternut Squash and Celery Root ‘Noodle’ Salad

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Democracy Dies successful Darkness

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Fall vegetables, chopped into bladed lengths, get a overgarment of warming spices and tart yogurt to go a sheet of "noodles" for an unconventional, intriguing salad. The cardinal is to dainty the vegetables the mode you would pasta: Don't overcook them.

You volition person much spice substance than needed for this recipe; store it successful an airtight instrumentality successful a cool, acheronian spot for up to 6 months.

The dressing needs to beryllium refrigerated for astatine slightest 1 hr and up to 3 days. The chopped vegetables tin beryllium refrigerated for up to 3 days earlier being dressed for the last assembly.

From Ron Tanaka, chef-owner of Thally successful the Shaw vicinity of the District.

Ingredients

1/2 cupful plain Greek-style yogurt
1 tablespoonful Madras curry powder
1 spoon caller lime juice
1 tablespoonful dense cream
1/4 spoon good oversea salt
1 tablespoonful cumin seed
5 allspice berries
6 cloves
2 prima anise
1 spoon achromatic peppercorns
One 1-pound portion peeled butternut squash
1 lb celery basal (celeriac), peeled
1 tablespoonful extra-virgin olive oil, oregon much arsenic needed
8 cups babe spinach
2 reddish radishes, thinly sliced
2 tablespoons crystallized ginger, finely chopped
1/2 cupful candied walnut halves (optional)
Walnut oil, for drizzling (optional)

Nutritional Facts

Per serving

Calories
100
Fat
4 g
Saturated Fat
1 g
Carbohydrates
16 g
Sodium
180 mg
Protein
4 g
Fiber
4 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Ron Tanaka, chef-owner of Thally successful the Shaw vicinity of the District.

Tested by Joe Yonan.

Published October 18, 2014

Updated March 15, 2026