Quinoa, Squash & Kale Salad

Chef Suki Otsuki from Mudhen Meat and Greens returns to Good Day to make part of a vegan dinner that is perfect for Valentine's Day.

Quinoa, Squash & Kale Salad

Pomegranate Vinaigrette:
4c shallot, minced
2T pomegranate molasses
1/2c sherry vinaiger
3/4c olive oil (high quality such as arbequena)
1/2c pomegranate seeds
1/4c parsley, chopped
salt and pepper to taste

1 bunch kale
1c quinoa, cooked
2c butternut squash, cut into half moons and roasted

Start by making the vinaigrette.  Prepare all ingredients and in a small bowl, add the shallots, vinegar and molasses.  Allow to sit for a few minutes so the vinegar begins to macerate the shallot mixture.  Whisk in remaining ingredients.  Next, combine chopped kale and vinaigrette.  Massage until kale becomes soft and marinated.  Last, add quinoa and squash and toss together.   

LINK: www.mudheninthe.net