Low FODMAP Salad with Roasted Squash & Kale

We want to get you to think beyond lettuce for your salads! So, let's get creative with this Low FODMAP Salad recipe featuring roasted squash & kale. Butternut squash is Low FODMAP in small servings (30 g are approved) as are dried cranberries.

We have balanced this low FODMAP salad with kale, which has no detectable FODMAPs. This is a hearty salad that you can serve for lunch as the main attraction, as a side dish at dinner, or we really like it as a potluck dish because it is sturdy enough to travel. Without the Parmesan cheese, it is vegan.

To make prep easy, look for pre-peeled and cut squash in the produce section of your supermarket; some stores offer this option.

We like this salad with a variety of dressings: try FODY Maple Dijon Dressing or Garden Herb Dressing and see which you like best.

Preheat oven to 425F/220C. Toss the squash with the oil in a mixing bowl to coat well; save bowl - no need to clean.

Spread the squash out on rimmed sheet pan in a single layer and roast in hot oven for about 20 to 25 minutes or until tender, cooked through and sporting roasted, colored edges. Toss around once during roasting time for even cooking. Cool.

Meanwhile, place kale in reserved mixing bowl and add about 2 tablespoons of dressing of choice. Use your fingers to firmly massage the kale and dressing; this action will begin to break down the kale, making it more tender. Massage it for a minute or two. Add the cooled roasted squash, pecans and cranberries. Toss together, taste, season with salt and pepper and more dressing as desired (you might not need any - and watch your portion sizes). The salad is ready to serve, or top with optional shavings of Parmesan cheese. The salad also keeps well refrigerated in an airtight container for up to 2 days.