Fody's Quinoa Salad with Roasted Squash

Whether you call it squash or pumpkin, Kabocha contains no FODMAPs. This richly-colored and flavored roasted winter squash is perfect as the basis for a hearty low FODMAP salad, which also features quinoa. The cooked squash and grains are combined with a good amount of frisée (also FODMAP-free) as well as fresh herbs. Topping it off are pomegranate seeds, pumpkin seeds and almonds. Fody's low FODMAP garlic-infused olive oil and Fody low FODMAP steak seasoning flavor the squash during roasting and the finished salad is topped with Fody's garden herb low FODMAP dressing.

For the Roasted Squash: Preheat oven 425°F (220°C). Line a baking sheet pan with aluminum foil; set aside.

Toss the squash and scallion greens with the Fody Garlic-Infused Olive Oil and the Fody Steak Seasoning. Spread out onto prepared pan in an even, single layer.

Roast pumpkin for 15 minutes, stir everything around, then roast for 10 to 15 minutes more or until the squash is tender when pierced with a knife. Set aside to cool to room temperature while you prep the rest of the dish.

While the squash is roasting, make the quinoa. Stir the quinoa and water together in a saucepan, cover and bring to a boil. Adjust heat to low and cook until the water is just absorbed, about 10 minutes, then turn off the heat but leave the cover on. Allow to sit for 5 minutes, then fluff with a fork. Set aside to cool to room temperature while you prep the rest of the dish.

Combine the room temp or just warm squash and quinoa in a mixing bowl and add the frisée, chopped herbs and Fody Garden Herb Low FODMAP Salad Dressing and gently fold together. Arrange on a serving platter, top with pomegranate, pepitas and almonds. Low FODMAP quinoa salad is ready to serve.