Name: Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water or vegetable broth; 2 cups peeled and cubed pumpkin or butternut squash; 2 tablespoons olive oil; ½ teaspoon ground cinnamon; Salt and pepper to taste; ½ cup dried cranberries; ½ cup toasted pecans, roughly chopped; ¼ cup chopped red onion; ¼ cup chopped fresh parsley; 3 tablespoons olive oil; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

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There’s something utterly special about the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad—it delivers the comfort of autumn in every spoonful, while also being vibrant, hearty, and entirely feel-good. Each bite is an adventure: soft, caramelized cubes of pumpkin, sweet-tart cranberries, toasty pecans, and fluffy quinoa, all tossed in a dressing that sparkles with maple and Dijon. Whether you’re making it as a holiday showstopper or a nourishing weeknight meal, this salad is my go-to when I crave a crowd-pleaser that’s as beautiful as it is delicious.

Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple, wholesome ingredients that make every mouthful of this salad taste like a holiday on your plate. Each component serves an important role, either lending color, crunch, sweetness, or an herby lift—and not a single one is difficult to find!

Quinoa: A complete protein with a delicate, nutty flavor that makes the perfect hearty base for this salad.
Vegetable Broth or Water: Cooking quinoa in broth adds an extra layer of savory goodness; water keeps it lighter if you prefer.
Pumpkin or Butternut Squash: Roasted until golden and sweet, this is the ingredient that brings irresistible autumn vibes to the dish.
Olive Oil: Used for roasting and in the dressing, it adds fruitiness and richness throughout the salad.
Ground Cinnamon: Provides a warm, fragrant backdrop that pairs beautifully with sweet and savory elements.
Salt & Pepper: Essential for seasoning every ingredient at each stage for max flavor.
Dried Cranberries: These chewy pops of sweetness balance the earthy squash and tangy dressing.
Pecans: Toasted and chopped for a buttery crunch that keeps every forkful interesting.
Red Onion: Gives a sharp, fresh bite to offset sweeter elements.
Fresh Parsley: Brightens everything up with color and fresh, herby notes.
Dressing (Olive Oil, Maple Syrup, Apple Cider Vinegar, Dijon Mustard): This quartet creates a dressing that’s creamy, tangy, just-sweet-enough, and packs every bite with flavor.

How to Make Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Step 1: Roast the Pumpkin

Preheat your oven to 400°F. Toss the peeled and cubed pumpkin (or butternut squash) with olive oil, cinnamon, salt, and pepper until everything is evenly coated and glistening. Spread the cubes on a baking sheet in an even layer, giving them plenty of space so they caramelize rather than steam. Roast for 25 to 30 minutes, flipping the cubes halfway to get that golden color on every side. The pumpkin should be tender with edges that look almost candied. Set aside to cool a bit while you prep the rest.

Step 2: Cook the Quinoa

While the pumpkin is roasting, rinse your quinoa thoroughly in a fine-mesh sieve to remove its natural bitterness. Combine the rinsed quinoa and water (or broth) in a medium saucepan and bring to a boil. Once bubbling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 more minutes before fluffing it gently with a fork to let the steam out and cool down. This creates tender, separated grains perfect for salad.

Step 3: Make the Maple-Dijon Dressing

In a small bowl or jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. The dressing should be creamy with a sweet tang from the maple and a subtle kick from Dijon. Taste and adjust seasoning if needed—it should make your tastebuds dance!

Step 4: Assemble the Salad

In your favorite big mixing bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, toasted pecans, red onion, and fresh parsley. Give it a gentle toss, so the ingredients are mingling but not mashed. Pour all that lovely dressing over the salad and toss again so every bite is coated in flavor. The Roasted Pumpkin, Pecan & Cranberry Quinoa Salad can be served warm, at room temperature, or even chilled straight from the fridge.

How to Serve Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Garnishes

Top your salad with a shower of extra fresh parsley or a scatter of feta cheese for creamy contrast. Toasted pepitas or a sprinkle of pomegranate seeds can add color and a delightful crunch. Don’t be afraid to finish with a little more cracked black pepper or a drizzle of your best olive oil for truly irresistible results.

Side Dishes

This vibrant salad pairs beautifully with roasted chicken, grilled salmon, or your favorite veggie burgers. It’s hearty enough for a main course on its own, but serving it alongside crusty bread or a simple green salad makes for a show-stopping lunch or dinner spread.

Creative Ways to Present

Try serving Roasted Pumpkin, Pecan & Cranberry Quinoa Salad in a scooped-out roasted pumpkin for a festive centerpiece, or portion it into mason jars for perfectly portable lunches. For special gatherings, spoon the salad over a bed of baby greens on a large platter, then scatter extra chopped pecans and cranberries on top for added flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover Roasted Pumpkin, Pecan & Cranberry Quinoa Salad in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days, and actually tastes even better as the flavors meld together. Just give it a quick fluff before serving and add a fresh sprinkle of parsley.

Freezing

Freezing isn’t ideal for this salad, as the roasted pumpkin and quinoa can both become mushy once thawed. However, you can prep the individual components (roasted pumpkin and cooked quinoa) ahead and freeze separately, assembling with the fresh garnishes and dressing when ready.

Reheating

If you prefer to serve the salad warm, gently reheat it in a skillet over low heat or microwave in short bursts, just until it’s warmed through. Take care not to overheat, as you want the pecans to stay crunchy and the cranberries plump.

FAQs

Can I substitute butternut squash for pumpkin?

Absolutely! Butternut squash is a fantastic alternative with a similar texture and sweetness. It’ll roast up beautifully and taste just as delicious in your Roasted Pumpkin, Pecan & Cranberry Quinoa Salad.

Is this salad vegan and gluten-free?

Yes, this salad is naturally gluten-free and vegan as written. If you opt to add cheese, such as a crumble of feta, it will no longer be vegan, but all other ingredients are plant-based and wheat-free.

How can I add more protein?

For a protein boost, toss in a can of drained and rinsed chickpeas or some cooked lentils. Both blend well with the salad’s flavors and turn it into a complete meal on their own.

Can I make Roasted Pumpkin, Pecan & Cranberry Quinoa Salad ahead of time?

This salad is a fantastic make-ahead dish. Assemble it a day in advance and chill until ready to serve; the flavors deepen and meld together, making leftovers even tastier!

What’s the best way to toast pecans?

Spread chopped pecans on a dry skillet over medium heat for a few minutes, stirring often, until fragrant and lightly golden. Be sure to watch them closely, as nuts can go from toasted to burnt very quickly.

Final Thoughts

There’s truly no wrong time to treat yourself and your loved ones to the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad. It’s easy, inviting, endlessly versatile, and always leaves everyone a little more cheerful than when they started eating. If you haven’t tried this celebration of fall flavors yet, I can’t wait for you to taste just how special it is—enjoy every colorful forkful!

Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a delightful blend of flavors and textures, perfect for a healthy and satisfying meal. The roasted pumpkin adds a sweet earthiness, the pecans provide crunch, and the cranberries bring a tart sweetness, all mixed with fluffy quinoa and a tangy dressing.

Ingredients

Scale

Quinoa Salad:

1 cup uncooked quinoa, rinsed
2 cups water or vegetable broth
2 cups peeled and cubed pumpkin or butternut squash
2 tablespoons olive oil
½ teaspoon ground cinnamon
Salt and pepper to taste
½ cup dried cranberries
½ cup toasted pecans, roughly chopped
¼ cup chopped red onion
¼ cup chopped fresh parsley

Dressing:

3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F.

Toss the cubed pumpkin with olive oil, cinnamon, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.

Cook the quinoa: In a saucepan, cook quinoa with water or broth until fluffy. Let cool.
Make the dressing: Whisk together olive oil, maple syrup, vinegar, mustard, salt, and pepper.
Combine ingredients: In a bowl, mix quinoa, roasted pumpkin, cranberries, pecans, onion, and parsley. Add dressing and toss.
Serve: Enjoy warm, at room temperature, or chilled.