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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

Method: 

  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.

Assembly:

  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.