Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette

IngredientsSquash, Walnuts
Menu PartSalad
Cuisine TypeAmerican
Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette

Executive chef Suki Otsuki

Meddlesome Moth


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.



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


2 cups sliced butternut squash, cut into half-moons and roasted

1 bunch kale, chopped

1 cup quinoa, cooked


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

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