Sometimes the salad dressing on a power bowl is just as delicious as the ingredients, which is the case with this Organic Power Bowl with Orange Ginger Vinaigrette. The combination of orange and ginger adds a special kick to this recipe.


4 cups baby kale, washed and spun dry

4 cups baby spinach, washed and spun dry

1 small butternut squash

Olive oil, Sea salt, and freshly ground black pepper

3 medium beets

1 pound tube prepared polenta

1/2 cup cooked quinoa

1 handful of red grapes, cut in half

1/2 cup Italian parsley leaves, rough chop

1/4 of a small red cabbage, sliced thinly

1 cup pineapple, 1/4” pieces

1 cup canned chickpeas, drained and rinsed

2 radishes, sliced as thin as possible into rounds

1 avocado, sliced lengthwise into 1/4” thick pieces

1 small orange carrot, peeled

1 small purple carrot, peeled

1 small white carrot, peeled

1/2 cup pepitas


Preheat the oven to 400 degrees F.

Peel the butternut squash, cut in half lengthwise, remove seeds and cut into 1/2” cubes. Put the squash on a half-sheet baking pan, toss with a bit of olive oil, salt, and pepper, and roast until lightly caramelized, about 25 minutes. Set aside to cool.

Put the beets on a piece of aluminum foil. Drizzle olive oil over the beets. Sprinkle with salt and pepper and wrap the beets tightly in the foil. Roast alongside the squash until a knife may be easily slid into the center of the beet, about 25 to 35 minutes, depending on the size of the beets. When cool enough to handle, slip the skins off the beets, and cut them into 1/4” cubes. Set aside.

Square off the sides, end the polenta log and cut it into 1” cubes. Toss cubes in a bowl with just enough olive oil to lightly coat. Sprinkle generously with coarse salt and lightly oil a HALF SHEET BAKING PAN; arrange the cubes so that they do not touch and bake for 25 to 30 minutes or until golden brown and crisp on the outside. Let cool slightly before adding to the salad.

Add the oils, vinegar, soy sauce, orange juice, ginger, carrots, onion, and pickled ginger to a mini food processor bowl, or use an immersion blender. Process the dressing until smooth. Season to taste with salt and pepper.

Toss the kale, spinach, and quinoa together in a LARGE BOWL. Drizzle with just enough vinaigrette to lightly coat the leaves. Divide the greens among 4 bowls 7. Make small piles of squash, beets, pineapple, chickpeas, grapes, avocado, and croutons around the bowl.

Drop the radish slices over the salad. Sprinkle the parsley over the salad. Use a vegetable peeler or a mandolin to slice the carrots into thin ribbons and place them strategically on the salad. Sprinkle with pepitas.

Serve immediately, passing more dressing at the table.



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