Name: Roasted squash and arugula salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
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

Description

An easy to put together salad to make even the pickiest salad eater enjoy!

Ingredients

Scale

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

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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