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

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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.

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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


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


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

low FODMAP spinach salad

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

Comments Rating 5 (1 review)

2 Responses

  1. Very Tasty

    I really enjoyed this salad! I was a little unsure about mixing cinnamon with mustard but it was good! Easy to make. I will make it again! Thanks!

    1. Hi Collette!
      Thank you so much for posting your review! It’s lovely to read! Stay in touch and have a great day!!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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