Savor Autumn's Flavor with a Delicious Low-FODMAP Fall Salad
Fall is a season of vibrant colors, crisp air, and an abundance of delicious produce. If you're following a low-FODMAP diet, you can still indulge in the flavors of autumn with this delightful and gut-friendly fall salad recipe. Packed with seasonal ingredients, it's a delicious way to celebrate the harvest season while keeping your tummy happy!
Ingredients:
2 cups of mixed greens (spinach, arugula, and kale)
1 cup of roasted butternut squash cubes (oven-roasted with a drizzle of olive oil, salt, and pepper until tender)
1/4 cup of toasted walnuts
1/4 cup of fresh cranberries
1/4 cup of crumbled feta cheese (ensure it's lactose-free for a low-FODMAP option)
Dressing:
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 teaspoon of maple syrup (or a suitable low-FODMAP sweetener)
Salt and pepper to taste
Instructions:
In a large salad bowl, combine the mixed greens, roasted butternut squash, toasted walnuts, cranberries, and crumbled feta cheese.
In a separate small bowl, whisk together the olive oil, lemon juice, maple syrup (or your chosen sweetener), salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to ensure all ingredients are coated evenly.
Serve your low-FODMAP fall salad immediately and enjoy the flavors of autumn while supporting your digestive health.
This salad not only celebrates the season's flavor but also keeps your gut happy, making it a perfect addition to your fall wellness routine. Whether enjoyed as a light lunch or a side dish at your next gathering, this salad will surely be a crowd-pleaser. So, embrace the crisp autumn air and relish the goodness of fall with this delicious, low-FODMAP salad! x
