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Under 30 Minutes

Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds


Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Ryan Liebe


  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons minced shallot (from 1 shallot)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces butternut squash (from 1 small squash), peeled
  • 3 small carrots, peeled
  • 2 ounces dates, thinly sliced (about 1/2 cup)
  • 1/4 cup roasted, salted sunflower seeds
  • 4 ounces baby arugula (6 cups)


  1. Combine vinegar, mustard, shallot, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pour in oil in a slow, steady stream, whisking constantly.

  2. Using a mandoline or vegetable peeler, shave squash and carrots into a large bowl. Add dates, sunflower seeds, arugula, and vinaigrette. Toss thoroughly to coat, and season with salt and pepper. Serve immediately.

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