Butternut Slaw - Tyler Florence

Ingredients

• 1/2 cup chopped walnuts
• 1 1/2 lbs butternut squash (1 medium squash)
• 4 ounces fresh goat cheese, at room temperature
• 1 1/2 tablespoons honey
• 2 teaspoons apple cider vinegar
• 1/2 lemon, juice of
• 3 tablespoons extra-virgin olive oil
• kosher salt, to taste
• ground black pepper, to taste
• 1/2 cup dried sweetened cranberries
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Over medium-low heat, in a dry pan, toast walnuts, shaking pan frequently. Remove nuts to a plate as soon as they begin to smell nutty.

2. 2

   Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.

3. 3

   In a bowl, whisk together goat cheese, honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.

4. 4

   Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.