Low FODMAP Roasted Vegetable Salad
Warm roasted vegetables with baby spinach and pumpkin seeds in a balsamic dressing. Earthy, sweet, and satisfying.
Instructions
- 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- 2
Combine squash, carrots, and bell pepper in a large bowl.
- 3
Drizzle with garlic-infused olive oil and toss to coat.
- 4
Season with salt and pepper.
- 5
Spread vegetables in a single layer on baking sheets.
- 6
Roast for 20 minutes, turning occasionally, until golden and tender.
- 7
Remove from oven, cover with foil, and cool to room temperature.
- 8
Refrigerate for 30 minutes if desired.
- 9
Whisk together balsamic vinegar and olive oil for dressing.
- 10
In a large bowl, combine cooled vegetables with spinach.
- 11
Add dressing and toss well.
- 12
Season to taste with salt and pepper.
- 13
Top with roasted pumpkin seeds and serve.
FODMAP Notes
Winter squash like butternut is low FODMAP at 1/2 cup per serving - portions are appropriate here. Carrots and bell peppers are safe. Pumpkin seeds are low FODMAP and add protein and crunch.
Tips
- 💡 Serve warm, room temperature, or chilled
- 💡 Add goat cheese for creaminess
- 💡 Include zucchini in summer
- 💡 Drizzle with maple syrup for sweetness
Recipe Notes
This versatile salad works beautifully warm from the oven or chilled the next day. The roasted vegetables become sweet and caramelized, perfectly balanced by the tangy dressing.
Substitutions
- Squash: Sweet potato or parsnips
- Seeds: Toasted walnuts or pecans
- Greens: Arugula or kale
Storage
- Refrigerator: Keeps 3-4 days
- Best: Serve at room temperature
FODMAP Stacking Note
One serving (1/6 of salad) is low FODMAP. All vegetables are portioned appropriately.
Related Recipes
- Low FODMAP Quinoa Vegetable Salad
- Low FODMAP Moroccan Roasted Vegetable Salad
- Low FODMAP Warm Quinoa Spinach Salad