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Fennel, Acorn Squash, and Pomegranate Salad

Photo by Soleil Roth

Photo by Soleil Roth

Recipe and photograph by Soleil Roth!

October is officially upon us! When I think of October, I think of sweaters, leaves, pumpkin spice lattes, Halloween, and…pomegranates? That’s right, it’s pomegranate season. Pomegranates are loaded with tons of nutrients and health benefits. Did you know that pomegranates have three time more antioxidants than red wine and green tea? In a juice or fall salad like this one here, make sure you reach for this red beauty this season and happy October!


  • 3 c of loosely packed kale

  • 1/2 acorn squash

  • 3 Tbsp bacon fat or coconut oil

  • A handful of walnuts, crushed

  • 1 pomegranate

  • 1/2 avocado, sliced

  • 1 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)

  • 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.

  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. Sauté 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!