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    You are in: Home / Recipes / Butternut Slaw - Tyler Florence Recipe
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    Butternut Slaw - Tyler Florence

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    DrGaellon's Note:

    From "Tyler's Ultimate," episode "Sloppy Joes."

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

    • on February 04, 2014

      35

      I really wanted and even expected to enjoy this more than I did. Yes it is kind of like a sophisticated carrot raisin salad, but something in the flavor turned me off to it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2010

      55

      A different fresh salad, perfect in Autumn. If you think squash can't be eaten raw think of carrots. Try a bite. The toasted walnuts and honey make the recipe in my opinion. I didn't change an ingredient or instruction.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Slaw - Tyler Florence

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.9
     
    Calories from Fat 256
    58%
    Total Fat 28.5 g
    43%
    Saturated Fat 8.2 g
    41%
    Cholesterol 22.4 mg
    7%
    Sodium 155.3 mg
    6%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 5.3 g
    21%
    Sugars 21.2 g
    84%
    Protein 10.1 g
    20%

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