Butternut Slaw - Tyler Florence

• 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

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. Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.
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. Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.

walnuts, butternut squash, goat cheese, honey, apple cider vinegar, lemon, extra virgin olive oil, kosher salt, ground black pepper, cranberries, parsley

Taken from www.food.com/recipe/butternut-slaw-tyler-florence-336165 (may not work)