Food & Cooking Recipes Salad Recipes Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds 3.9 (19) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close 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