Butternut Squash Coleslaw with Honey Goat Cheese Dressing (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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.
2. 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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