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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By Shawn Plowman
San Diego, Cali...
on September 21, 2011
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The dressing was very expensive and the flavor was not very good.
By aperc184
concord NH
on October 13, 2010
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blah! if i could give this a negative star i would! the dressing was alright.. but nothing special and WHAT THE HECK i wasted a whole squash and 4 ounces of goat cheese on this! all it tasted like was raw squash with nuts and cranberries, you could barely even notice the dressing in it. My boyfriends not so happy either because i made him julienne the squash. never again. ever. never.
By Catherine J
Virginia
on December 02, 2009
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Thank you Tyler! This recipe was the perfect, light appetizer before Thanksgiving dinner. It never occurred to me to eat squash raw! I used the disc of a food processor that grates pieces small, but not the smallest. After mixing the ingredients together, I separated and filled the smallest center stalks of a Chinese cabbage, so the colelsaw could become finger food. Everyone loved it, even those who claim not to like squash. It's great to have a use for squash that doesn't involve syrup!
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