Butternut Squash Coleslaw With Honey Goat Cheese Dressing
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
45
Spice
41
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tbsps
Honey3 tbsps
Extra-Virgin Olive Oil2 tsps
Apple Cider Vinegar1 medium
Butternut Squash1 cup
Dried Cranberry1 cup
Walnut (toasted)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
2
Stir well with a whisk until fully combined and creamy
3
Remove the top narrow portion of the butternut squash and peel
4
Discard or use the bulb portion for something else
5
Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne)
6
This should yield about 4 cups
7
Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley