Holiday Salad (low FODMAP)
20 Minutes prep • Low FODMAP • Gluten-free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 2
This beautiful salad is the perfect counterpoint to balance the rich and heavy foods we have so much of during the holidays. It’s just the right combination of sweet and savory and it’s a snap to make! You can prepare everything ahead of time and just toss it together at the last minute so there’s no reason not to add this to Thanksgiving day, Christmas day, or any day!
Ingredients
2 tablespoons maple syrup*
2 tablespoons olive oil
1 tablespoon apple cider vinegar*
1 package (5 ounces) pre-washed baby spinach (or any baby spinach will work)
1 Cara Cara or Navel orange, peel removed and sliced
1/4 cup pomegranate arils
1/4 cup shaved Parmesan cheese
Kosher salt* and black pepper*
Microgreens (optional)
Directions
(1) Prepare your ingredients: Wash and dry the spinach. Using a sharp knife, cut the peel and the pith from the orange then slice it and cut into bite-size pieces. Using a vegetable peeler, shave the parmesan cheese (or buy shaved Parmesan).
(2) Make the dressing: In a small jar combine the maple syrup, olive oil, and apple cider vinegar and shake until combined and toss the spinach with the dressing.
Make-ahead note: At this point, you may set your ingredients aside in the refrigerator until you’re ready to assemble your salad.
(3) Finish: To serve, put the spinach on a plate, top with orange slices, pomegranate arils, shaved parmesan, and microgreens (if using). Sprinkle with fresh ground black pepper and Kosher salt.
Eat and enjoy every bite because you can!
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