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Rutabaga Salad with Maple Apples and Dried Cranberries

  • Preparation:
    15 minutes + Waiting: 30 minutes
  • Servings:
    2 to 4
Stelio Perombelon
Stelio Perombelon Independent Chef



  • 1 tablespoon (15 ml) maple syrup
  • 2 tablespoons (30 ml) apple cider vinegar
  • Salt and black pepper from the mill, to taste
  • 1/2 unit (100 g) rutabaga (the size of a softball)
  • 2 Cortland apples
  • 10 leaves of basil
  • 1/4 cup (60 ml) dried chopped cranberries
  • 1/4 cup (60 ml) extra-virgin olive oil
  • Chopped parsley, to taste
  • Salt flower, to taste



  1. Combine maple syrup, apple cider vinegar and a pinch of salt in a bowl.
  2. Using a mandolin, cut the rutabaga finely like a sheet of paper and marinate it in the vinaigrette.
  3. Refrigerate 30 minutes to soften the mixture.
  4. Stir occasionally.
  5. Cut the apples with the 1/4-inch mandolin and add to the rutabaga with the basil leaves and dried cranberries.
  6. Add the oil.
  7. Top with chopped parsley and freshly ground pepper.
  8. Mix and serve very cold.


  • Do not bother with the salt flower to cut the sugar.