Yield: 4 servings ½ cup blood orange juice 3 Tbsps. fresh lemon juice 2 Tbsps. red wine vinegar 1 clove garlic, minced ¼ cup extra virgin olive oil 3 blood oranges, peeled, seeded and cut into 12 pinwheels 1 bunch kale (about ¾ lb.), stemmed and finely chopped 1 cup butternut squash, medium dice 1 Tbsp. butter ½ cup toasted walnuts 2 Tbsps. pomegranate seeds kosher salt and freshly ground black pepper to taste 1. Whisk together juices, red wine ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.