Peppery arugula gets tossed in a bright, tangy dressing made from good olive oil, fresh lemon juice, and a touch of Dijon, then finished with golden toasted pine nuts and delicate shavings of Parmesan. The pine nuts pick up a deep, nutty crunch from a quick turn in a dry skillet, and the lemon zest adds a fragrant lift that keeps the whole bowl feeling light rather than heavy. Every element here is simple and clean, which makes portion sizes easy to keep sensible and gut-friendly. It comes together in minutes with no cooking beyond toasting the nuts, so it's an easy side to build a low FODMAP dinner around. Serve it right after tossing so the greens stay crisp and the cheese keeps its texture — it's a reliable, low FODMAP-friendly option any night of the week.
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Set a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 2–3 minutes until golden and fragrant. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until the dressing is smooth and slightly emulsified.
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