TPPNV Suki Kale Quinoa Pomegranate Vinaigrette

Butternut Squash Bowl with Pomegranate Vinaigrette, Kale and Quinoa

4 servings as a side

Chef Suki Otsuki | Lark on the Park (FB: @LARKonthePark) | Dallas, TX

Ingredients for Pomegranate Vinaigrette:

  • 2 tbsp. The Perfect Purée Pomegranate Concentrate, thawed
  • 1/4 cup shallot, minced
  • 1/2 cup sherry vinegar
  • 3/4 cup high-quality olive oil
  • 1/2 cup pomegranate seeds
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste

Ingredients for the Kale, Quinoa, and Butternut Squash Bowl:

  • 1 bunch of kale, chopped
  • 1 cup quinoa, cooked
  • 2 cups butternut squash, cut into half moons and roasted


  1. Make the vinaigrette. Add the shallots, vinegar, and Pomegranate Concentrate to a small bowl and allow to sit for a few minutes, so the vinegar begins to macerate the shallot/concentrate mixture. Whisk in the remaining ingredients.


  1. Combine vinaigrette with chopped kale and massage until kale becomes soft and marinated.
  2. Toss kale mixture with quinoa and squash and divide among bowls.