Bright, crisp greens meet jewel-like pomegranate and crunchy toasted pepitas in this simple, refreshing salad. A zesty olive oil–lemon dressing highlights bitter endive and soft baby lettuces, while optional goat cheese adds creaminess. Ready in minutes, it’s an elegant, make-ahead-friendly side or light main for any season and crowd-pleasing dish.
Equipment
- Small skillet (for toasting pumpkin seeds)
- Large mixing bowl
- Measuring spoons
- Measuring cups or kitchen scale
- Salad tongs or large spoon and fork for tossing
- Small bowl or jar for dressing
- Cutting board and knife
- Serving platter or salad bowl
Ingredients
- 6 cups mixed baby greens, torn into bite-sized pieces, such as baby spinach and butter lettuce
- 3 cups curly endives, torn into bite-sized pieces (or radicchio lettuce)
- 1 ½ tsp olive oil
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1/4 tsp flaky sea salt
- Freshly ground black pepper to taste
- 1/2 cup pomegranate
- 1/4 cup toasted pumpkin seeds
- Vegan goat cheese to taste, optional (for a non-vegan option, use regular goat cheese; use lactose-free one for low FODMAP salad)
Instructions
- Toast pumpkin seeds if they are not toasted. In a small skillet, toast over low-medium heat, stirring occasionally for 3-5 min until the pumpkin seeds begin to pop and puff up. Remove from heat and set aside.
- Add baby greens and endives to a large bowl.
- Drizzle with olive oil, lemon juice, and vinegar, then sprinkle with a few pinches of flaky salt (gently crushed between your fingers) and a few grinds of fresh black pepper. Toss to evenly coat the greens.
- Taste and adjust, adding more oil for richness or if dry, lemon juice for brightness, vinegar for sweetness, salt for overall flavor, or black pepper for kick.
- Add the pomegranates and toasted pepitas and gently toss again.
- Right before serving, optionally garnish with goat cheese (vegan or regular).
- Best when fresh. If preparing in advance, store components separately. Cannot be frozen.
Low FODMAP Portion
You should be able to enjoy up to 1/4 recipe yield to stay on the low FODMAP side of things.
Let’s break it down.
The baby greens tend to have FODMAP. Here are the low FODMAP doses:
- baby spinach: 1.5 cups (75g), contains fructant
- butter lettuce: 1 3/4 cup (65g), contains fructose
Curly endive has no FODMAP so you can use it freely.
If you substitute endives with radicchio lettuce, you should know that radicchio lettuce contains GOS and its low FODMAP portion is 2 cups (75 g).
Pomegranates contain fructant and mannitol and their low FODMAP portion is 1/4 cup (42g).
The rest of the ingredients do not have FODMAP.
If you cannot find lactose-free goat cheese and do not want to use a vegan version, you can use up to 1 tbsp (40 g) regular goat cheese per portion to keep it low FODMAP.
What You Need To Know
Toast pumpkin seeds over low–medium heat, stirring often; they’re done when they begin to pop and puff (about 3–5 minutes). Remove promptly to avoid burning.
Dress the greens lightly and taste as you go: add more oil for richness, lemon for brightness, vinegar for sweetness, or salt and pepper for seasoning.
Toss gently after adding pomegranate and pepitas to avoid crushing the seeds.
If preparing ahead, store greens, dressing, pomegranate seeds, and toasted pepitas separately to keep textures crisp. Do not freeze.
Substitutions: sunflower seeds for pepitas; quinoa or roasted squash to make it heartier; lactose-free or vegan goat cheese to keep it gut-friendly.
Final Words
This salad balances bitter, sweet, crunchy, and creamy for a vibrant, seasonal plate that’s as pretty as it is easy. It’s perfect for weeknight dinners, potlucks, or a light lunch; components store well separately so you can assemble just before serving. Toasting the pumpkin seeds unlocks nutty depth, and the lemon–vinegar dressing keeps flavors bright without overpowering delicate greens. For a heartier meal, add grilled chicken, roasted squash, or a handful of quinoa. Enjoy immediately for best texture and color, and tweak seasoning to taste—simple adjustments make it truly yours. Store leftovers refrigerated up to two days, dressing separated only.