Carrot And Sunflower Seed Salad Recipes

SHAVED-BUTTERNUT-AND-CARROT SALAD WITH DATES AND SUNFLOWER SEEDS

Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds image

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.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

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 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 ounces baby arugula (6 cups)

Steps:

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.

SESAME, SUNFLOWER AND CARROT SALAD

Sesame, Sunflower and Carrot Salad image

This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

6 medium carrots
1/2 cup sesame seeds, toasted
1/2 cup sunflower kernels, toasted
1/2 cup sliced almonds, toasted
1/2 cup golden raisins
DRESSING:
1/4 cup reduced-fat mayonnaise
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons honey mustard
1/2 teaspoon salt

Steps:

Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

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