4 ounces fresh creamy goat cheese; room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon; juiced
kosher salt
black pepper
1 medium butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons parsley leaves; chopped

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. 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. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.