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TPPNVSukiKaleQuinoaPomegranate-600

Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette

4 servings as a side

Suki Otsuki / Chef, Lark on the Park, Dallas, TX

For the 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
For the Kale, Quinoa and Butternut Squash Bowl:
1 bunch 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.