Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette
Executive chef Suki Otsuki
Meddlesome Moth
Dallas
Roasted squash adds color, flavor and nutritional value to this recipe. Chef Suki Otsuki complements the squash with kale, quinoa and a zesty pomegranate vinaigrette for a plant-forward bowl that will brighten a winter menu.
Ingredients
Vinaigrette
¼ cup minced shallots
½ cup sherry vinegar
2 tbsp. frozen pomegranate concentrate, thawed
¾ cup extra virgin olive oil
½ cup pomegranate seeds
¼ cup parsley sprigs, chopped
Salt and pepper, to taste
Bowl
2 cups sliced butternut squash, cut into half-moons and roasted
1 bunch kale, chopped
1 cup quinoa, cooked
Steps
1. For vinaigrette: In small bowl, combine shallots, vinegar and pomegranate concentrate; let stand for several minutes to soften shallots. Whisk in olive oil, pomegranate seeds, parsley and salt and pepper to taste.
2. For bowl: In large bowl, combine vinaigrette with chopped kale; massage until kale becomes soft and marinated.
3. For service, toss kale mixture with quinoa and squash and divide among four bowls.
Photograph courtesy of Perfect Puree of Napa Valley