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

Photo: Ryan Liebe
Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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 ½ cup)

  • ¼ 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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