S: October is officially upon us! When I think of October, I typically think of sweaters, pumpkins, leaves, pumpkin spice lattes, Halloween, pumpkins pies, and… pomegranates? That’s right, it’s pomegranate season. It’s not a fruit I incorporate too often, but heck I should! Pomegranates are loaded with tons of nutrients and benefits like helping prevent cancer, protecting against Alzheimer’s, reducing inflammation, oxidative stress and blood pressure, increasing memory and endurance, to name a few. Even pomegranate juice is full of phytochemicals, and fun fact, pomegranates have three more times antioxidants than red wine and green tea! In a juice or fall salad like this one here, reach for this red beauty this season and happy October!
*Also shout out to my dad’s friend for bringing this acorn squash straight from their farm this week! Expect more acorn squash recipes ahead.
3 cups of loosely packed kale
1/2 acorn squash
3 tbsp bacon fat (or coconut oil)
a handful of walnuts, crushed
1 Imperfect pomegranate
1/2 avocado, sliced
1 Imperfect fennel bulb (fronds and bulbs)
2 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tbsp extra virgin olive oil
1/2 tbsp honey (optional)
maple pepper salt and pepper to taste
1. Cut and clean kale. Break or chop into small pieces.
2. In a small bowl, whisk together apple cider vinegar, mustard, olive oil and honey for dressing.
3. Pour dressing over kale and massage into salad. Set aside. Pro tip: just pour dressing ingredients on top of greens and mix dressing as you mix with salad. It all gets mixed and leads to less dishes!
4. Cut acorn squash and remove seeds. Cut into 1/2 inch rectangles.
5. In a medium skillet, heat bacon fat on medium high heat. Toss in acorn squash and toss to coat. Saute until cooked through and browned on each side, about 4 min per side. Turn off heat and let cool.
6. Shave fennel bulb into 1/8 inch slices, chop up fronds and mix with kale. Add avocado. Add squash, walnuts, toss one last time and enjoy!