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2016-06-29
Winesellers, Ltd. Presents The Perfect Meal Pairing for a Summer Evening

Looking for a new and healthy meal pairing for a summer evening? Make this simple and flavorful salad of roasted squash with ricotta cheese, organic kale chips and a mouthwatering pomegranate vinaigrette dressing. This salad can be made with local products from your neighborhood. Here, we made this salad with produce and cheese from Valle de Uco, Argentina. This is one of the most successful recipes from the Zuccardi Winery restaurant. Everything on the menu is prepared with seasonal ingredients from Argentinean local farmers that ensure great taste and freshness. The salad ideally matches our 2013 Zuccardi Q Malbec, a silky wine with great structure. Get the recipe!

2 servings

Ingredients:
½ squash
½ bunch organic kale leaves
3,5 oz ricotta cheese
½ cup extra-virgin olive oil
1/3 cup pomegranate juice
1 teaspoon Torrontés wine vinegar
Zest of ½ lemon
1/2 teaspoon thyme leaves
1 heaped tablespoons almonds & squash seeds
2 tea
Salt
Pepper

Preheat oven to 400 degrees.
Cut squash in half and remove seeds. Cut each half into wedges and place them in a large roasting pan with olive oil, salt and pepper.
Roast in the oven until squash is tender and lightly browned, 15 to 20 minutes.
For the kale chips remove the leaves from the thick stems and tear into bite size pieces. Wash and carefully dry. Drizzle kale with olive oil and salt.
Bake for 10 to 15 minutes.
Season the ricotta with lemon zest, thyme, salt, pepper and olive oil.
Place olive oil, pomegranate juice, Torrontés wine vinegar, pepper and salt in a bowl. Stir or beat until smooth, about 2 minutes.
Add toasted almonds and squash seeds.


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