Kale & Quinoa Salad with Pomegranate Glazed Vegetables
This festive supper features a seasonal favorite: pomegranates. The sweet-tart glaze is a perfect match for earthy, early winter root vegetables, quinoa, and kale. A garnish of toasted Texas pecans adds the perfect crunch for this pretty meal.
Servings
Produce
Sweet potato, garnet (Organic)
16 8 oz
Carrot (Organic)
6 3 oz
Beets (Organic)
10 5 oz
Turnips
12 6 oz
Kale (Organic)
6 3 oz
Protein & more
Pecans
1.5 0.75 oz
Quinoa
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Pomegranate Glaze
Pomegranate juice
2 1 cup
White sugar
1/4 0.125 cup
Prep ahead (optional)
a. Chop turnips into ½” pieces. b. Peel & chop chioggia beets, carrots, and sweet potatoes into ½” coins or pieces. c. Tear kale leaves bite-sized; small dice stems.
Instructions
1
Reduce glaze:
a. In large saucepan over medium-high heat, add pomegranate glaze.
b. Keep at a low boil and cook uncovered until glaze thickens and reduces by about half, about 10-12 minutes.
2
Roast root vegetables:
a. Preheat oven to 425°.
b. In medium bowl, add chioggia beets (peel, ½” pieces), 2 tsp olive oil, and a pinch of salt; toss to coat. Add to one side of baking pan; place in oven to get a head start (beets take longer to cook).
c. In same bowl, add carrots (peel, ½” pieces), sweet potatoes (peel, ½” pieces), and turnips (½” pieces). Add 2 tsp olive oil and pinch of salt; toss to coat. Remove pan from oven and add to other half of baking pan. Roast until fork tender, about 20 minutes.
3
Cook quinoa:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Add quinoa; stir to combine. Reduce heat to medium, cover, and cook until tender, about 12-15 minutes.
4
Toast pecans and saute kale:
a. In large sauté pan over high heat, add pecans (rough chop or leave whole). Toast until golden, about 1-2 minutes. Watch closely. Set aside until ready to serve.
b. In same pan over medium-high heat, add 2 tsp olive oil. Add kale stems (small dice) and pinch of salt; sauté about 2-3 minutes.
c. Add kale leaves (tear bite-sized); sauté until just wilted, about 2 minutes. Divide kale among plates.
5
Serve:
a. Pour reduced pomegranate glaze over roasted vegetables. Gently toss to coat vegetables.
b. Top sautéed kale with scoop of quinoa, followed by pomegranate glazed vegetables.
c. Garnish with toasted pecans.
Chef's notes
If you also cook for meat eaters, the pomegranate glaze is a delicious complement to salmon, chicken, turkey, or pork.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA