Low FODMAP Harvest Salad

This is a great side salad to pair with your favorite fall meals. You can also add a little extra protein of your choice and have this as a main meal! This recipe creates 2 larger portions, or 3-4 small portions.

Ingredients:

• 1.5 c chopped kale

• 1/2 arugula

• 1/2 c cooked and cooled quinoa

• 1/2 c grapes, halved

• 1/4 c chopped pecans

• 2 Tbsp pumpkin seeds

• 1/4 c feta, parmesan, or blue cheese

Dressing:

• 1/4 c garlic-infused olive oil*

• 2 tsp lemon juice

• 1 tsp maple syrup

• Salt & pepper, to taste

*Affiliate link: use code ERINFODY15 to save 15% on your first Fody Foods order.

Directions:

1. Massage 1/2 of dressing into the kale for 2-3 minutes, until leaves are softened and a more vibrant green.

2. Top kale with arugula, quinoa, grapes, pecans, pumpkin seeds, and cheese. Optional: add your favorite protein if enjoying as a meal.

3. Drizzle remaining dressing on the top and serve!