My childhood friend, Barbara and I found one another about five years ago. Actually, a group of four of us connected through Facebook and we have had two wonderful reunions to date. We met as children, growing up in Bethlehem, PA, during the 1960’s. These “girls” are a memory bank for me, an only child, reminding me of stories that included my parents, their families and, of course, hilarious tales of growing up together.
As it turns out, Barbara is an excellent cook and we have enjoyed trading recipes and planning dinner party menus together. When she sent me a recipe for a shaved butternut squash and carrot salad, I knew I wanted to try it and immediately renamed it, “Barbara’s Winter Salad”.
Of course, I couldn’t resist tinkering with her recipe, just a bit. Because we watch sodium in our family, I reduced the amount of salt called for in the vinaigrette. I also substituted dried cranberries for the salty sunflower seeds. Trader Joe’s has a new bag of greens, organic baby kale, so I thought I would try them instead of arugula.
This is a pretty winter salad to celebrate the end of the holidays and a return to sensible eating. Thanks, Barb – xo
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon whole grain mustard
- 2 teaspoons minced shallots
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white or black pepper
- 4 ounces butternut squash, trimmed and peeled
- 1 medium-sized carrot, trimmed and peeled
- ½ cup dates, pitted and chopped
- ½ cup dried cranberries
- 4 ounces organic baby kale or arugula
- Using a small, deep bowl, whisk together the oil, vinegar, mustard, shallots, salt and pepper. Set aside.
- Using a standard vegetable peeler, shave the squash and carrot into a large salad bowl. Add the dates, cranberries, kale or arugula, and the vinaigrette. Toss and serve immediately.