Turning a goal into a habit can be challenging, especially when it comes to healthy eating. Bland foods can be discouraging, and it’s easy to fall back into your old routine. We suggest playing with delicious, seasonal ingredients that are packed with tons of flavor so you can look forward to the meal you’ve prepared. Take a look at this winter salad recipe that will keep you coming back for more!
-1 delicata squash, halved lengthwise, seeds removed, and sliced in ¼-inch half moons (check your local grocery store- some have it already sliced and prepared this time of year!)
-1 bunch Tuscan kale, ribs removed, and cut into bite sized pieces
-1 cup cooked quinoa
-½ cup pomegranate seeds
-Juice from ½ a lemon (optional)
–ONEHOPE Blackberry Ginger Balsamic Vinegar (or other reduced balsamic vinegar) to drizzle
-Fresh cracked sea salt to taste
-Garlic salt to taste
-Fresh cracked pepper to taste
-Goat cheese crumbles (optional)
Preheat your oven to 400°. In a mixing bowl, drizzle the squash with olive oil and toss to coat. Place the squash in a sheet pan and season with garlic salt and pepper. Roast the squash until fork tender and slightly caramelized, approximately 20-25 min, tossing once.
In a mixing bowl, combine the kale, quinoa, and half of the pomegranate seeds. Season with salt and drizzle with olive oil. Toss to mix.
Now it’s time to plate! Add your kale-quinoa-pomegranate mixture to a plate and arrange the squash on top. Garnish with remaining pomegranate seeds and drizzle with reduced balsamic vinegar. Enjoy!
Pro tip: to soften your kale ahead of time, add juice from ½ a lemon and gently massage to combine. Refrigerate 30 minutes before serving.
This scrumptious seasonal salad is begging to be paired with a luscious, medium-bodied red. Our Carneros Reserve Pinot Noir is the perfect match! The bright bursts of flavor from the pomegranate seeds will bring out the balanced acidity and hints of strawberry in this velvety pinot.
The ONEHOPE Wine Team