Butternut squash coleslaw with honey goat cheese dressing

  • 120g fresh creamy goats cheese, room temperature
  • 30g Tbsp honey
  • 50ml extra-virgin olive oil
  • 2 Tsp apple cider vinegar
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 medium butternut squash
  • 50g dried cranberries
  • 50g toasted walnuts
  • 2 Tbsp chopped parsley leaves
  • Special equipment: mandolin
1) In a large mixing bowl, combine goats 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 (soup or a stock). Using a mandolin or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about medium bowlful.

3) Fold the julienned squash into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

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