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.