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Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette4 servings as a side Suki Otsuki / Executive Chef of Meddlesome Moth, 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. |
| 2. | Combine vinaigrette with chopped kale and massage until kale becomes soft and marinated. |
| 3. | Toss kale mixture with quinoa and squash and divide among bowls. |
