Martha Stewart Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

Martha Stewart shaved butternut and carrot salad with dates and sunflower seeds is a quick, no-cook fall recipe with paper-thin raw squash and peppery arugula. Sweet chewy dates, crunchy seeds, and a tangy white balsamic vinaigrette tie it all together in 20 minutes.

Pile it high for a light vegetarian lunch or serve it alongside roasted chicken as an easy autumn side. Shave the squash thin on a mandoline so each ribbon stays crisp and bends without snapping.

Martha Stewart Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

Recipe by Martha Stewart

0.0 from 0 votes

Course: SaladCuisine: American

4

servings

20

minutes

minutes

minutes

Crisp, translucent ribbons of raw butternut squash and carrot layered over peppery arugula with soft chewy dates, crunchy sunflower seeds, and a sharp white balsamic dressing.

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)
  

• 1/4 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.

Tools for this recipe

• Benriner Japanese mandoline, OXO swivel vegetable peeler, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I make this shaved butternut salad ahead of time?

You can prep the shaved vegetables up to 4 hours ahead and store them in a sealed container in the fridge. Keep the vinaigrette, dates, and seeds separate. Toss everything together right before serving so the arugula stays perky and the ribbons keep their crunch.

What can I use instead of a mandoline for shaving?

A sharp Y-shaped vegetable peeler works well. Press firmly and pull in long, even strokes down the length of the squash or carrot. The ribbons will be slightly thicker than a mandoline cut but still thin enough to eat raw.

What part of the butternut squash works best for shaving?

Use the solid neck, not the bulbous seed cavity. The neck has no hollow center and gives you long, unbroken ribbons. Pick a squash with a neck at least 2 inches wide for the easiest shaving.

How should I store leftover shaved butternut salad?

Dressed salad keeps in an airtight container in the fridge for about 1 day before the greens wilt. Undressed shaved vegetables last up to 3 days sealed and chilled. Add dressing and greens when you are ready to eat.

Can I swap the dates for another dried fruit?

Dried figs sliced thin are the closest match in sweetness and chewiness. Dried cranberries work too but add a tart edge, so you may want a small drizzle of honey in the vinaigrette to balance it out.