Food & Cooking Recipes Salad Recipes Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds 3.9 (19) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: Ryan Liebe Prep Time: 20 mins Total Time: 20 mins Servings: 4 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. Ingredients 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) Directions 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. Originally appeared: Martha Stewart Living, February 2013 Rate It Print