I’m that person who always shows up to Thanksgiving with some sort of healthy salad to offer even if I’m one of the few that eat it. Last year I made this delicious fall harvest salad that was a hit and to be honest I didn’t really care if it wasn’t because I knew the leftovers would be just as good! I wanted to come up with another FODMAP salad recipe that would win a non-salad crowd over and I think this is IT! The peppery taste of the arugula with the sweetness of the squash plus the crunch of the pumpkin seeds and pomegranate takes this salad to the next level.
Also, who else is in complete shock that Thanksgiving is NEXT WEEK?!!? I did a complete post on “How to survive Thanksgiving while on the FODMAP diet” that you can check out now. I would love to hear what you’re planning on cooking up. 😉
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Roasted squash and arugula salad
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: salads
- Cuisine: American
Description
An easy to put together salad to make even the pickiest salad eater enjoy!
Ingredients
- 1 acorn squash, cut into rings
- 1 5 oz bag of arugula
- *2 tbsp toasted pumpkin seeds
- 1/4 cup pomegranate seeds
- 1/4 cup FODMAP safe cheese like ricotta (I prefer Kite Hill Almond Milk Ricotta)
- Olive oil and balsamic vinegar, drizzle
Instructions
- Follow previous post instructions on how to roast maple roasted acorn squash.
- In a large serving dish spread out the arugula. pumpkin seeds, pomegranate seeds and ricotta. Place the roasted squash on top.
- Drizzle with olive oil and balsamic vinegar.
Notes
*Toasting pumpkin seeds is super easy and really brings out the flavor. Using a small skillet on medium heat, toast the pumpkin seeds for about a minute, watching carefully so they do not burn.
Keywords: arugula salad, fodmap side dish, thanksgiving salad, fodmap salad recipe, roasted squash
