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This recipe is a riot of colors, textures, and flavors, and will make everyone around the table incredibly happy!

Whole 30 Kale and Butternut Salad Ingredients:

1 lb. butternut squash

2 teaspoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cups baby kale

2 tablespoons diced yellow or red onion

2 tablespoons crumbled feta

1 1/2 tablespoons finely chopped pistachios

1 tablespoon pomegranate seeds

Apple Cider Ginger Vinaigrette Ingredients:

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons apple cider vinegar

1 teaspoon freshly grated ginger

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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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.

Find it online: https://thecoconutmama.com/kale-butternut-salad-acv-ginger-vinaigrette/

Whole 30 Kale and Butternut Salad with Apple Cider Ginger Vinaigrette