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
Ingredients
- 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
Instructions
- Layer salad ingredients: squash, lentils, carrot slices, arugula, pomegranate arils then feta on small platter.
- Whisk together lemon tahini dressing ingredients.
- Drizzle dressing over salad.
Susan Moore
great recipe! took to party, big hit
soooo easy