I love pomegranates. Everything about them - the color, burst of flavor in my mouth, the slight nutty texture. And they are so good for you, especially for producing the postbiotic Urolithin A.

Urolithin A

Never heard of Urolithin A? Not surprising - it’s newer to the longevity conversation.

Pomegranates are a rich source of polyphenols, particularly ellagitannins, which the microbiome converts into urolithin A. Urolithin A has been shown to enhance mitochondrial health, improve muscle function, and promote cellular longevity. Consuming pomegranates regularly may help support overall health by boosting these beneficial effects on the body’s cells.

Save Time

Pro cooking tip: mixing your salad dressing in the same bowl that you toss in is a great way to save time and more dirty dishes.

Prep Time 25 minutes

Total Time 35 minutes

Makes 8 servings

Ingredients

1 winter squash of choice, I suggest honeynut or delicata

3 tablespoons extra virgin olive oil

1 teaspoon ground cinnamon

½ teaspoon ground cumin

1 teaspoon good quality maple syrup, divided

1 teaspoon salt, divided

3 tablespoons apple cider vinegar

1 tablespoon dijon mustard

1 finely chopped shallot

1 bag shredded kale (about 8 cups)

¼ cup chopped roasted pistachios

½ - 1 cup pomegranate seeds

Serve with:

4 ounces of rotisserie chicken for each person

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Directions

Preheat the oven to 425 F.
Cut squash into ½ inch pieces. Toss the squash with 1 tablespoon oil, cinnamon, cumin, ½ teaspoon maple syrup, and ½ teaspoon salt. Spread onto a prepared baking sheet and roast for 15 to 20 minutes until soft and golden brown.
Meanwhile, whisk vinegar, mustard, shallot and remaining 2 tablespoons of EVOO, ½ teaspoon maple syrup and ½ teaspoon salt in a large bowl. Add the kale and massage with the dressing until wilted and tender, about 2 minutes. Add squash and gently toss. Top with pistachios, pomegranate seeds and chicken. Voila!