Winter Salad with Spaghetti Squash, Lentils + Arugula

Hey Friends!

I hope that you survived the festive holiday season with settled bellies and a happy mind. This year we were busy but still found time to relax and enjoy family time. Our holiday was kicked off with a trip to San Diego for a surprise birthday party for my sister! In addition to enjoying the beautiful weather, Russ and I enjoyed walks around the seaport, post pilates bloody Marys with bacon and pickled green beans (wowza!), a quick trip to La Jolla which was filled with seal sightings and smoothie bowls.When we returned home, we had just a couple of days to finish up last minute holiday shopping. Our Christmas Eve was spent with our kiddos and new son-in-law at Barcelona Wine Bar in the South End of Boston. The menu featured small bites so we enjoyed a variety of different menu options to satisfy our different palates.

For Christmas, we always kick off the morning with a holiday brunch, followed by unwrapping of the stocking gifts. Next up, is a bigger party with extended family. We moved away from our traditional meal of ham and German potato salad and enjoyed a Mexican Taco Bar. Thanks to Fody Foods our pulled chicken and pork were free of onion and garlic. 🙂

And now, we are gearing up for the new year:  2020. One of my goals is to be more consistent with exercise and eat more produce. I like to focus on what I can add to my life rather than focusing on eliminating anything.  How about you?

So, to pre-kick off my goal of adding more produce, I thought I would share with you a fun salad I made for lunch this week for my son and I.  I love food that is visually appealing as well as tasty. This salad fits that bill.

Feta cheese has about 1 gram of lactose per ounce making it low FODMAP in that portion size. Pomegranate arils are in season right now and I love these little jewels on my salads, morning oats, and even as a toast topper. One-quarter cup is low FODMAP and is enough to add a little “extra” to any meal. Canned lentils have less FODMAPs due to processing than cooked–1/2 cup canned lentils OR 1/4 cup fresh cooked lentils per serving is appropriate for the low FODMAP elimination diet.

My son is a big fan of lemon tahini salad dressing so…I whipped some up and drizzled it over the salad.

Here is the recipe!

Winter Salad with Spaghetti Squash, Lentil + Arugula

Category: Uncategorized

Servings: 2

Winter Salad with Spaghetti Squash, Lentil + Arugula


  • 1 cup cooked spaghetti squash (about 1/2 small squash)
  • 1 cup canned lentils (drained and rinsed) or 1/2 cup cooked green lentils
  • 1 medium carrot, sliced
  • 2 cups fresh arugula
  • 1/3 cup pomegranate arils
  • 1/4 cup feta cheese crumbles
  • Lemon Tahini dressing:
  • 2 tablespoons tahini
  • 1 1/2 tablespoons fresh squeezed lemon juice
  • 1/2 tablespoon garlic infused oil
  • 1/2 tablespoon water
  • salt and pepper, to taste


  1. Layer salad ingredients: squash, lentils, carrot slices, arugula, pomegranate arils then feta on small platter.
  2. Whisk together lemon tahini dressing ingredients.
  3. Drizzle dressing over salad.


One reply on “Winter Salad with Spaghetti Squash, Lentils + Arugula

Comments are closed.