Whole30 Kale and Butternut Salad with Apple Cider Ginger Vinaigrette

When you want to reach for an amazing – and perhaps outstanding – big salad, this is the combination of flavors for you!

Sweet butternut squash, salty feta, spicy ginger, and tangy apple cider vinegar come together in a stunning meal that will fill you up, and keep you running happy and smoothly throughout your afternoon or evening!

ACV kale and butternut salad ingredients, substitutions, and tips

Here’s everything you need to make this delicious salad:

• 1 lb. butternut squash

• 2 teaspoons olive oil

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper  

• 6 cups baby kale

• 2 tablespoons diced yellow or red onion

• 2 tablespoons crumbled feta

• 1 ½ tablespoons finely chopped pistachios

• 1 tablespoon pomegranate seeds

And for the dressing, you’ll just need:

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 2 teaspoons apple cider vinegar

• 1 teaspoon freshly grated ginger

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Diet compatibility

Diet	Compatible?
Dairy-free	Not as written – see substitutions
Vegan	Not as written – see substitutions
Keto	Yes
Whole30	Yes
Paleo	Yes
Gluten-free	Yes

As you can see, this salad checks almost all the boxes – the feta cheese is the only thing keeping it from being dairy-free or vegan, and fortunately that’s easily substituted.

Substitutions + tips

To make this salad vegan and dairy-free: Just do a vegan alternative to feta. (My favorite is this one, but do whatever works for you.)

Also, if you don’t have fresh ginger available, you can substitute in ground – I’d do about 1/4 teaspoon to start; of course, you can adjust to taste.

Because kale is such a hearty green, you can assemble the majority of the salad ahead of time. Just add the cheese and nuts just before serving, and dress immediately before hitting the table.

How to make this delicious ACV kale and butternut salad (step-by-step guide):

Whole 30 Kale and Butternut Salad Instructions:

• Preheat oven to 400 degrees.

• Wash squash, and poke all over with the tines of a fork.

• Place the squash in a small baking sheet and cook for 30-35 minutes, or until fork tender.

• Remove from oven, let cool slightly, and cut in half.

• Remove seeds and membranes.

• Dice the squash in the skin, and remove using a small spatula. Season with salt and pepper. Reserve.

• In a large bowl toss together the kale, squash, onion, feta, pistachios, and pomegranate seeds.

Apple Cider Ginger Vinaigrette Instructions:  

• In a small bowl whisk together olive oil, lemon juice, apple cider vinegar, ginger, salt and pepper.

• Drizzle over salad, and toss well to coat.

Recipes and Tips:

Coconut Oil, Lime, and Ginger Salad Dressing

Keto Broccoli Salad

Apple cider vinegar gummies recipe

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