1. Preheat oven to 350 degrees and set a rack to the middle of the oven.
2. Line a baking sheet with parchement paper and spread the chopped walnuts out on top.
3. Drizzle maple syrup over the walnuts and sprinkle the salt and cinnamon on top. Combine ingredients with your hands and spread the walnuts out evenly on the baking sheet before putting in the oven.
4. Cook the walnuts for 15-20 minutes or until golden brown. Stir occasionally throughout the cook time.
5. Remove the walnuts from the oven and let cool. You can store these in an airtight container for up to 2 weeks.
1. While the walnuts are cooking combine olive oil, lemon juice, oregano, salt, and pepper in a jar.
2. Tighten the lid of the jar and give it a shake!
1. While the walnuts are cooling, chop the cucumber and yellow pepper and toss with the spinach and arugula.
2. Crumble the feta on top of the salad, top with mandrin oranges, and finally sprinkle a handful walnuts on top.
3. Drizzle your desired amount of dressing over the salad and ENJOY!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods! Also, keep in mind the concept of FODMAP stacking. If you have a lot of foods that contain FODMAPs in one meal, even if not in high-FODMAP portions, the accumulation can lead to symptoms.