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
Scale
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
