Butternut Squash Coleslaw with Honey Goat Cheese Dressing

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 ounces fresh creamy goat cheese, room temperature
  • 1 1/2 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 1 medium butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnuts
  • 2 tablespoons chopped parsley leaves
  • Special equipment: mandoline
Directions

In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.

Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.


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