Zoye Premium Vegetable Oil may soon become the most versatile oil in your kitchen. Chef Gina Ferwerda joined us, along with Gary Brower, to explain what makes Zoye so special. Gina also shared a recipe from her new cookbook, where she used the Zoye product. You can find it on the shelves of a number of local grocery stores, including Meijer, Family Fare and D&W. For more information, visit www.zoyeoil.com.

Here is Gina’s recipe for FALL HARVEST SALAD

1 cup peeled and cubed kohlrabi
1 cup peeled and cubed beets
1 cup peeled and cubed sweet potato
1 tablespoon Zoye Oil
1 teaspoon salt
1/2 teaspoon pepper

1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
1/4 cup Zoye Oil

4 cups chopped kale
4 cups mixed greens
1 cup cooked quinoa
4 ounces crumbled feta cheese
1/4 cup dried cranberries or cherries

Preheat oven to 400ºF.

Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. (I like to keep them separate while roasting or the beets will turn the rest pink.) Evenly oil and season each packet of veggies, then roast for 15-20 minutes or until fork tender. Remove from oven and set aside.

In a small bowl, mix together rice wine vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.

Add 1/4 cup of dressing to kale and massage well to soften the kale. Then add quinoa and feta to the softened kale.

To assemble, add the mixed greens to a large salad dish. Next add the kale, quinoa and feta mixture. Then add the roasted kohlrabi, beets and sweet potato. Drizzle on some dressing, followed by dried cranberries or cherries.

Optional- add roasted pepitas (pumpkin seeds) on top.

You may order Gina’s Cookbook on her website at www.NomNews.com