Low-FODMAP Spinach Salad with Cranberries & Pumpkin Seeds & Low-FODMAP Maple Dijon Vinagrette; Gluten-free

This is a light, fresh and fancy low-FODMAP Spinach Salad recipe.  It goes wonderfully with a festive meal, or just about any night of the week.  The addition of low-FODMAP cranberries and pumpkin seeds adds powerful antioxidants and a fantastic flavor.  A little sweet and a little savory!

The low-FODMAP Maple Dijon Vinaigrette salad dressing is tangy and delicious, making it the perfect complement to this gorgeous low-FODMAP Spinach Salad.  Try this low-FODMAP Maple Dijon Vinaigrette with a tossed salad too.  Your family will love it!

Homemade salad dressing is so much better than store-bought brands.  The taste is so satisfying, and with fresh and natural ingredients your tummy will be pleased as well.

You may also love:

• low-FODMAP Caesar Salad,
• low-FODMAP Southwest Salad
• low-FODMAP Salad in a Jar with Asian Peanut Salad Dressing
• low-FODMAP Smoked Gouda and Spinach Quiche Tart
• low-FODMAP Strawberry Spinach Salad with Pecans and Poppyseed Dressing

Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Spinach Salad with Cranberries and Pumpkin Seeds and Low-FODMAP Maple Dijon Vinaigrette Dressing; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 10 min

Ingredients

For the Low-FODMAP Maple Dijon Vinaigrette:

Note: Yields about 3/4 cup dressing

• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard (no onion or garlic additives- I use Maille Dijon)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons red wine vinegar
• 4 tablespoons water
• 2 tablespoons extra-virgin olive oil

For the Low-FODMAP Spinach Salad:

• 1 (5-ounce) package fresh baby spinach
• 52 g dried cranberries (about 1/2 cup), no added juices/fruit extracts
  • cranberries and sugar usually only listed ingredients
• 1/4 cup toasted pumpkin seed kernels (salted or unsalted)
• 2 ounces thinly sliced parmesan cheese

Directions

Prepare the low-FODMAP Maple Dijon Vinaigrette Salad Dressing

• Whisk together maple syrup, Dijon, cinnamon, salt and pepper in a small bowl until smooth
• Add the red wine vinegar, 4 tablespoons water, and olive oil, whisking until well-combined
• Refrigerate until use
• May be prepared in advance

Prepare the salad

• Combine the spinach, cranberries, and pumpkin seeds in a large bowl
• Add the vinaigrette, and toss until well-coated

• Divide the salad evenly among 4 plates
• Arrange the parmesan slices evenly over each salad
• Serve immediately

• Goes perfectly with my low-FODMAP traditional dinner rolls!