Butternut Squash Coleslaw with Honey Goat Cheese Dressing

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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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


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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