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
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- 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.
Toss the cubed pumpkin with olive oil, cinnamon, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.
Notes
- This salad tastes even better the next day.
- Swap pumpkin with sweet potato if desired.
- Add feta for creaminess or chickpeas for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
