SHAVED-BUTTERNUT-AND-CARROT SALAD WITH DATES AND SUNFLOWER SEEDS

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

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.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 10

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)

Steps:

  • 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.

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