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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

19 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have never made this recipe (and I make it a lot) without everyone asking me for the recipe. Just delicious and unique. Once when I did not have sunflower seeds I roasted the seeds from the butternut squash- extra step but a very nice touch. I've also added pomegranate seeds for color.
Rating: 5 stars
I thought it was delicious.