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    Home » Salads » Low FODMAP Spinach Salad with Strawberries

    Low FODMAP Spinach Salad with Strawberries

    Published: Dec 5, 2017 | Updated: Oct 13, 2020 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    A bowl of strawberry spinach salad and a bowl of strawberries. In the white space, a black text overlay reads "Low FODMAP Strawberry Spinach Salad."
    A bowl of spinach salad topped with strawberries, pecans and feta cheese. A black text overlay reads "Low FODMAP Strawberry Spinach Salad."
    A large white bowl filled with spinach, strawberries, pecans, and feta cheese. Above the bowl, black text reads "low FODMAP strawberry spinach salad". Below the bowl there is text reading "FUN WITHOUT FODMAPS by Em Schwartz RDN."
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    Low FODMAP Spinach Salad with Strawberries features an easy balsamic vinaigrette, crunchy pecans, and optional feta cheese. This easy side salad is great for the holidays.

    A large white bowl filled with low FODMAP spinach salad with strawberries. There are smaller bowls filled with crumbled feta cheese and whole strawberries sitting next to it.

    Today’s salad is a modified recipe from my family’s collection. It’s made with fresh spinach, juicy strawberries, and crunchy pecans tossed in a sweet and tangy balsamic vinaigrette. If you want, add a touch of creamy saltiness with a sprinkle of optional feta cheese.

    Many strawberry spinach salad recipes call for red onion. Although delicious, onion is high in FODMAPs and tends to not be well-tolerated by many of us living with IBS. Instead, I’ve included sliced green onion tops for a little bit of low FODMAP onion flavor.

    We typically make this salad for the holidays, but it’s an easy salad that can be enjoyed at any time throughout the year.

    I hope you enjoy this fresh, sweet, savory, crunchy, and colorful low-FODMAP side salad.

    The ingredients needed for low FODMAP strawberry spinach salad are measured into small white bowls. The bowls are arranged artistically on a white marble slab. Each ingredient has a text overlay naming the food.

    Shopping list

    To make this low FODMAP strawberry spinach salad, add these ingredients to your shopping list:

    • Baby spinach – 4 cups (120 grams)
    • Strawberries – 1 cup sliced (about ½ pint)
    • Pecan pieces – ¼ cup (28 grams)
    • Optional: Feta cheese – 2 tablespoons crumbled
    • Green onion tops (green parts only) – 1 tablespoon sliced
    • Extra virgin olive oil – ⅓ cup
    • Balsamic vinegar – 2 tablespoons
    • Maple syrup – 1 tablespoon
    • Dijon mustard – 1 teaspoon

    Low FODMAP notes

    In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

    Balsamic Vinegar: A low FODMAP serving is 1 tablespoon or 21 grams. Larger servings contain higher amounts of excess fructose.

    Dijon Mustard is low FODMAP in servings of 1 tablespoon or 23 grams.

    Feta cheese: A low FODMAP serving is 3 tablespoons or 40 grams. Lactose content may vary between brands. Look for products that have less than 1 gram of sugar per serving, like Athenos Traditional Feta. Find grams of sugar on the nutrition facts panel in the US.

    Green onion tops – the green part of green onions – are low in FODMAPs and should be tolerated by most on the low FODMAP diet. Avoid the white bulb, which is high in FODMAPs. Learn more → Low FODMAP Garlic and Onion Substitutes.

    Pecans: A low FODMAP serving is 10 pecan halves or 20 grams. This is about ¼ cup in the US. Larger servings contain higher amounts of fructans.

    Spinach is low FODMAP in servings of 1 ½ cups or 75 grams. Larger servings contain higher amounts of fructans.

    Strawberries are a FODMAP-free food. 12/2021 Update: Monash University retested strawberries and found them to contain FODMAPs. A low FODMAP serving of strawberries is now considered to be 5 medium or 65 grams. Larger servings contain moderate to high amounts of excess fructose.

    A bowl of spinach salad surrounded by smaller bowls of juicy strawberries and crumbled feta cheese.

    Instructions

    To make this low FODMAP spinach salad, simply:

    A large glass mixing bowl with spinach and sliced strawberries.

    Step 1: Place spinach and strawberries in a large mixing bowl.

    Whisking balsamic vinaigrette in a small glass measuring cup

    Step 2: In a liquid measuring cup (or small bowl), whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season to taste with salt and pepper. Sometimes I place all of the ingredients into a mason jar, seal with a reusable lid, and give it a good shake to mix.

    Tossing spinach and strawberries with balsamic vinaigrette in a large glass mixing bowl

    Step 3: Drizzle about 2 tablespoons of the vinaigrette over the spinach and strawberries. Gently toss to coat. Add more dressing as needed until the spinach leaves are lightly coated with dressing. Transfer the dressed spinach and strawberries to a serving bowl or platter.

    A large white bowl filled with spinach, sliced strawberries, pecans, crumbled feta cheese, and sliced green onion tops.

    Step 4: Top the dressed salad with pecan pieces, optional feta cheese, and green onion tops (green parts only).

    Serve cold with remaining vinaigrette either drizzled on top or served on the side.

    Storage: This salad is best served right after preparing. However, you can store the salad ingredients and prepared vinaigrette separately in the refrigerator for up to 3 days. Assemble salad just before serving. 

    Serve this with

    Consider serving this side salad with a serving of:

    Lean protein like chicken, salmon, or pork tenderloin. These foods are naturally low in FODMAPs. The recommended serving size is generally 3-4 ounces, however, this may vary depending on your unique nutritional needs.

    Low FODMAP bread or crackers: Some certified low FODMAP options include Schär Baguette, Schär Table Crackers, or Laiki Black Rice Crackers.

    Similar recipes

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    A large white bowl filled with spinach, sliced strawberries, pecans, crumbled feta cheese, and sliced green onion tops.

    Low FODMAP Spinach Salad with Strawberries


    ★★★★★

    5 from 4 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 15 minutes
    • Yield: 4 1x
    • Diet: Low Lactose
    Print Recipe
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    Description

    Low FODMAP Spinach Salad with Strawberries features a balsamic vinaigrette, crunchy pecans, and optional feta cheese.


    Ingredients

    Scale
    • 4 cups (120 grams) baby spinach
    • 1 cup sliced strawberries (about ½ pint)
    • ¼ cup (28 grams) pecan pieces
    • 2 tablespoons crumbled feta cheese, optional
    • 1–2 tablespoons sliced green onion tops (green parts only)

    Balsamic Vinaigrette

    • ⅓ cup extra virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon maple syrup
    • 1 teaspoon Dijon mustard
    • Salt and pepper

    Instructions

    1. Place spinach and strawberries in a large mixing bowl.
    2. In a liquid measuring cup (or small bowl), whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season to taste with salt and pepper. Sometimes I place all of the ingredients into a mason jar, seal with a reusable lid, and give it a good shake to mix.
    3. Drizzle about 2 tablespoons of the vinaigrette over the spinach and strawberries. Gently toss to coat. Add more dressing as needed until the spinach leaves are just lightly coated with dressing. Transfer the dressed spinach and strawberries to a serving bowl or platter.
    4. Top the dressed salad with pecan pieces, optional feta cheese, and green onion tops (green parts only). Sometimes I serve these on the side, so everyone can add or omit ingredients based on their preferences or dietary needs. 
    5. Serve cold with remaining vinaigrette either drizzled on top or served on the side (about 1 tablespoon vinaigrette per serving)

    Storage: This salad is best served right after preparing. However, you can store the salad ingredients and prepared vinaigrette separately in the refrigerator for up to 3 days. Assemble salad just before serving. 

    Notes

    Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. For more information on specific ingredients, please refer to the “Low FODMAP Notes” section of the blog post or the Monash FODMAP app.

    • Prep Time: 15 minutes
    • Cook Time: 0 minutes
    • Category: Salad
    • Method: No Bake
    • Cuisine: American

    Keywords: Side dish, side salad, low FODMAP salad, balsamic vinaigrette, low FODMAP dressing, holidays

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

    Pin it for later

    A large white bowl filled with spinach, sliced strawberries, crumbled feta, pecan pieces, and sliced green onion tops. Above the bowl black text reads "Low FODMAP Strawberry Spinach Salad". Below the bowl text says "FUN WITHOUT FODMAPS by Em Schwartz RDN".
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    Reader Interactions

    Comments

    1. Taryn says

      February 07, 2023 at 12:21 pm

      Wow! I am in love with this salad!!!! It comes together quickly and is absolutely delicious. My husband loved it as well. We’ll definitely be making this one often!!

      ★★★★★

      Reply
    2. Emma says

      February 01, 2023 at 4:20 am

      Super good

      ★★★★★

      Reply
    3. Amber says

      February 17, 2022 at 2:43 pm

      I’m new to the low FODMAP lifestyle. I have always cooked with a ton of garlic. I didn’t even think it was possible to make a good salad dressing without garlic… but I was wrong. This dressing is the bomb – I don’t even miss the garlic. Thanks for posting!

      ★★★★★

      Reply
      • Em Schwartz, MS, RDN says

        February 21, 2022 at 10:11 am

        I’m so happy to see you enjoyed this recipe, Amber! Thanks for taking the time to share. I really appreciate it! -Em

        Reply
    4. Leah says

      October 09, 2021 at 1:22 pm

      Wow, I love this recipe and commentary! It already sounds so delicious – can’t wait to try it. Thanks so much!

      ★★★★★

      Reply

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