If you’re looking for a vibrant, wholesome dish that brings together fall flavors and hearty textures, the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is exactly what you need. This salad beautifully balances the sweetness of roasted pumpkin and cranberries with the satisfying crunch of toasted pecans, all tied together by fluffy quinoa and a tangy maple-Dijon dressing. Whether you’re after a comforting lunch or a show-stopping side, this recipe never fails to impress with its delightful harmony of colors, flavors, and nutrients.
Ingredients You’ll Need
The magic of the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe lies in its simple, yet thoughtfully chosen ingredients. Each element plays a crucial role in building layers of taste and texture—from tender roasted pumpkin to the nuttiness of toasted pecans and the juicy bursts of cranberries.
- 2 cups peeled and cubed pumpkin (or butternut squash): Adds natural sweetness and a creamy texture when roasted to golden perfection.
- 1 tablespoon olive oil: Essential for roasting the pumpkin to caramelized goodness.
- 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
- 1/4 teaspoon black pepper: Adds a gentle kick that rounds out the taste.
- 1 cup quinoa (rinsed): The perfect gluten-free grain base that’s fluffy and packed with protein.
- 2 cups water or vegetable broth: For cooking quinoa, broth adds an extra depth of flavor.
- 1/2 cup dried cranberries: Introduces bursts of tartness and chewy sweetness to the salad.
- 1/2 cup toasted pecans (roughly chopped): Provides a crunchy texture and warm, nutty notes.
- 1/4 cup red onion (finely chopped): Gives a subtle sharpness and a bit of color contrast.
- 2 cups baby spinach or arugula: Fresh greenery to brighten the salad and add a peppery or mild leafy flavor.
- 2 tablespoons fresh parsley (chopped): Adds freshness and a hint of herbaceous zest.
- Dressing ingredients: 3 tablespoons olive oil, 1 tablespoon maple syrup or honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste—these come together for a vibrantly sweet-and-tangy finish that ties the salad flavors beautifully.
How to Make Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Step 1: Roast the Pumpkin
Start by preheating your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and black pepper, making sure each piece is coated evenly. Spread them out on a baking sheet in a single layer and roast for about 20 to 25 minutes, flipping halfway through. This roasting step caramelizes the pumpkin’s natural sugars and deepens its flavor – the key to that perfect tender and golden bite.
Step 2: Cook the Quinoa
While the pumpkin roasts, rinse your quinoa thoroughly under cold water to remove any bitterness. Combine the quinoa with water or vegetable broth in a saucepan, then bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes until all the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly. Cooking quinoa this way ensures each grain is light and separate, giving you that perfect airy texture.
Step 3: Prepare the Dressing
In a small bowl, whisk together olive oil, maple syrup (or honey), apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. This dressing is the secret ingredient that blends sweetness, acidity, and tang, giving the salad a lively flavor boost that complements every component.
Step 4: Combine and Toss
In a large bowl, gently mix the cooked quinoa, roasted pumpkin, dried cranberries, toasted pecans, finely chopped red onion, baby spinach or arugula, and fresh parsley. Drizzle your dressing over the salad and toss everything together carefully to make sure every bite is full of flavor and texture without crushing delicate ingredients.
How to Serve Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Garnishes
Finish this salad off with a sprinkle of extra toasted pecans or a few fresh parsley leaves for visual appeal and extra crunch. You can also add a few pomegranate arils if you have them on hand to amp up the festive fruitiness and beautiful color.
Side Dishes
This salad pairs perfectly with light proteins like grilled chicken or pan-seared tofu, offering a satisfying yet healthy combination. It also works beautifully as the centerpiece of a vegetarian meal alongside crusty bread or a bowl of creamy soup.
Creative Ways to Present
For a stunning presentation, try serving the salad in individual glass jars layered with quinoa on the bottom, followed by the roasted pumpkin, greens, and finally the crunchy pecans and cranberries on top. This makes it feel special and is perfect for packed lunches or picnics. Alternatively, use colorful bowls that bring out the salad’s natural vibrancy for an inviting table display.
Make Ahead and Storage
Storing Leftovers
One of the best things about the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is how well it keeps. Store leftovers in an airtight container in the fridge for up to three days. The flavors continue to meld beautifully, making it even more delicious the next day.
Freezing
This salad is not ideal for freezing due to the fresh spinach and the texture of roasted pumpkin, which can become mushy after thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
If you prefer your salad warm, gently reheat individual portions in the microwave for about 30 to 45 seconds. Alternatively, enjoy it cold or at room temperature—both ways taste fantastic and showcase the fresh flavors and textures.
FAQs
Can I substitute sweet potato for pumpkin in this salad?
Yes! Sweet potato works beautifully as a substitute, offering a similar sweetness and texture. Just roast it the same way you would the pumpkin.
Is this salad gluten-free?
Absolutely. Quinoa is naturally gluten-free, and all the ingredients used in this recipe are safe for a gluten-free diet.
Can I make this salad vegan?
Yes, this salad is vegan as written. Just make sure to use maple syrup instead of honey in the dressing to keep it entirely plant-based.
How long does the salad last in the fridge?
Stored in an airtight container, the salad will last up to 3 days. The freshness of the greens may diminish, so it’s best enjoyed within that timeframe.
What other nuts can I use instead of pecans?
Walnuts, almonds, or even pistachios make fantastic alternatives, each adding their own unique crunch and flavor profile to the salad.
Final Thoughts
This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is quickly becoming one of my all-time favorites, especially when autumn rolls around and the craving for cozy, hearty flavors strikes. It’s bright, nourishing, and downright delicious with just the right mix of textures and tastes to keep you coming back for more. I can’t wait for you to try it, share it, and make it your go-to salad for both everyday meals and special occasions!
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Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a wholesome, nutrient-packed dish perfect for fall or any season. It features tender roasted pumpkin cubes, nutty quinoa, sweet dried cranberries, crunchy toasted pecans, and fresh leafy greens, all brought together with a tangy maple Dijon dressing. Ideal as a light lunch, side dish, or meal prep option, this vibrant salad balances textures and flavors beautifully while being vegetarian and gluten-free.
Ingredients
Salad
- 2 cups peeled and cubed pumpkin (or butternut squash)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans (roughly chopped)
- 1/4 cup red onion (finely chopped)
- 2 cups baby spinach or arugula
- 2 tablespoons fresh parsley (chopped)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat and prepare pumpkin: Preheat your oven to 400°F (200°C). Toss the peeled and cubed pumpkin with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the pumpkin pieces on a baking sheet in a single layer.
- Roast the pumpkin: Roast the pumpkin in the preheated oven for 20 to 25 minutes, flipping halfway through, until tender and golden brown.
- Cook the quinoa: While the pumpkin is roasting, combine 1 cup rinsed quinoa with 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon maple syrup or honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste until the dressing is smooth and emulsified.
- Assemble the salad: In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, 1/2 cup dried cranberries, 1/2 cup toasted chopped pecans, 1/4 cup finely chopped red onion, 2 cups baby spinach or arugula, and 2 tablespoons chopped fresh parsley.
- Toss and serve: Drizzle the dressing over the salad ingredients and toss gently to combine all flavors and textures evenly. Serve the salad warm, at room temperature, or chilled according to your preference.
Notes
- This salad holds up well for meal prep and can be refrigerated for up to 3 days.
- Swap pumpkin for sweet potato if desired for a variation in flavor and texture.
- For added richness, sprinkle with crumbled feta cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
