• 3   cups Quinoa – Cooked
  • 1   cup Persimmon – thinly sliced
  • ½  cup Roasted Leeks
  • ½  cup Dried Cranberries
  • ¼  cup Pomegranate seeds
  • 2   cups Kale – Cut
  • 1   cup Butternut Squash – Small cubes and roasted

Pomegranate Glaze

  • 1   cup Balsamic
  • ½  cup Pomegranate Juice

Citrus Vinaigrette

  • ½  cup Orange Juice
  • ¼  cup Lime Juice
  • ¼  cup Seasonal Rice Vinegar
  • ¼   tsp. Garlic – chopped
  • 1½  cups Olive Oil
  • Zest from 1 Lime
  • Zest from 1 Orange


  1. Slice persimmon into small thin strips.
  2. Cut and clean leeks, slicing into rings.
  3. Dry and toss with olive oil, salt and pepper.
  4. Place on a sheet pan and roast at 325-degree in the oven until golden brown.
  5. For pomegranate seeds – cut pomegranate in half and holding over a bowl, tap outside part with a spoon and the seeds will drop into the bowl.
  6. For kale, use about one bunch. Strip the leaves off the stem and cut relatively small.
  7. In a bowl, massage the kale and toss with a touch of lemon juice and let sit. This will reduce the coarseness of the kale.
  8. For butternut squash, peel and slice in half and remove the seeds.
  9. Cut into the butternut squash into small cubes, toss in olive oil, salt and pepper.
  10. Place on sheet and roast in oven at 325 degrees until soft and brown around the edges.
  11. For Pomegranate Glaze, put ingredients in a small pan and place on low heat stirring to blend.
  12. Allow to simmer and let it thicken slightly.
  13. Turn off heat and mixture should be slightly thick and syrupy.