Preheat the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside.Place the celeriac shavings in a large bowl, add 1 tablespoon of oil, 1 teaspoon of maple syrup, season lightly and stir thoroughly until evenly coated (best to use your hands to do this).
Spread on top of the baking sheet as evenly as you can. Roast in the centre of the oven for 17 minutes turning over half way through.
Remove from the oven and set aside to cool a little (optional) before combining with the rest of the ingredients.
Toast the pecans, core the apple and slice thinly. To assemble the salad spread the arugula on top of a large plate and scatter the roasted celery root, apple, pecans and mint over the top. In a small bowl combine the remaining oil and maple syrup with the lemon juice and drizzle over the salad. Season to taste and enjoy!
Make the celeriac shavings using a vegetable peeler or slice the celeriac very thinly using a sharp knife.
Roasting celery root shavings softens them without making them dry.
Cut the apple just before assembling the salad as it is prone to discoloration. You can also drizzle a little lemon juice over the apple slices to prevent it getting brown.
You can, but don't have to, wait for the celeriac to cool before assembling the salad.
You can prepare the celeriac ahead and once cooled refrigerate, covered, for up to a day.