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.
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I love winter salads like this. Persimmons would be good too!
Persimmons would be a terrific choice, Lynda –
Wonderful salad, I can think of all sort of things to add to this too, love Lynda’s idea of persimmon, also pear, orange, I needed a recipe for salad going to make this for dinner tomorrow. Great salad Liz and I need to eat more fresh food.
I know, Suzanne, Lynda always inspires me. I guess what I liked the most about my friend’s recipe was to use butternut squash as a raw ingredient.
What a nice refreshing salad! I never add fruit to my salads, I should! I love the sound of the baby kale, wish Trader Joes was nearer to me (its about an hour and half away).
I like to add dried fruit to salads instead of nuts – a hint of sweetness and a little crunch to it.
Wow, I did a double-take read, I have never used butternut squash raw before, I must try this!! I am pinning for later, great looking salad Liz!
Raw butternut squash was a first for me too, Wendy. Shave it very thin.
How wonderful you ladies reconnected. And that salad is a must do for me sometime this month. Happy NY LIz.
Hope you try it, Jenny – hope to see you early in the New Year. xo
This is such a bright and delicious looking salad! Can’t wait to throw it all together.
Thanks for visiting, Kimberly, and I hope you enjoy Barbara’s salad –
1. This salad looks fantastic. 2. I’m so excited to learn that TJ’s now has baby kale!! I need to check that out asap.
I was pleased to find the baby kale too, Brandon – they suggest you can cook it as well, but I served it raw – nice and tender.
This salad looks so fresh and inviting, I LOVE it, Liz!
Thanks, Steve – I have enjoyed the shots of your trip to Steamboat, one of my favorite places to ski.
Dates are so under-used, and they add such a wonderful punch to dishes. Love this salad!
I keep dates on hand for sugar urges – my Mother always had them in her pantry.