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This nutrient-dense salad is made with roasted, spiced kabocha squash tossed with chopped kale, cherry tomatoes, and bright, fresh herbs. It is topped with extra virgin olive oil and toasted almonds. This salad is a good source of calcium, magnesium, and zinc, and is high in fiber, iron, and vitamins A, C, E, K, and folate.
Monash Disclosure
This dish contains 10 grams of almonds. According to Monash University, up to 12 grams of almonds are low in FODMAPs and should be tolerated by most individuals with IBS.