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

Print Friendly Version

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:

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

low FODMAP spinach salad

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

Share
Tweet
Pin
Email
Print
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!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Sending

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.

Enjoy everything my site has to offer!

More about me

Featured

Dr. Rachel’s Guide to Starting the Low-FODMAP Diet
Dr. Rachel’s Favorite Low-FODMAP Asian Recipes; Gluten-free, Gut Friendly
Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes