Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette

4 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.