Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds
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)
Instructions
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