Pomegranate Celeriac Salad (Low FODMAP, SCD, Vegan)
Prep time
Total time
A refreshing low FODMAP fall recipe featuring nutrient-packed celeriac!
Recipe type: Side Dish
Serves: 4
  • 1 small celeriac root, peeled with pairing knife, cut into 1-2 inch cubes
  • ½ cup freshly chopped Italian parsley
  • 1 stalk celery (omit for lower cumulative FODMAP load)
  • ¼ cup pomegranate seeds
  • ¼ cup almonds (sliced, slivered, or roughly chopped)
  • 1 teaspoon whole cumin seeds
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt & pepper, to taste
  1. Place cubed celeriac in food processor and pulse until celeriac becomes roughly the size of rice.
  2. Toast cumin seeds in a skillet over low-medium heat until fragrant.
  3. Whisk together olive oil, lemon juice, and salt & pepper, to taste. Add cumin seeds and stir to combine.
  4. In a medium bowl, combine celeriac, parsley, celery (optional), pomegranate seeds, and almonds. Toss with the dressing. Taste test and adjust seasonings, as desired.
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/pomegranate-celeriac-salad-low-fodmap-scd-vegan/