If you’re looking for a dish that celebrates comforting fall flavors while keeping things light and nutritious, this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is a total winner. The combination of sweet roasted pumpkin, crunchy pecans, and tangy cranberries tossed with fluffy quinoa and a bright maple-mustard dressing makes every bite a delightful balance of textures and tastes. It’s not only vibrant on the plate but also packed with wholesome goodness, perfect for lunch, dinner, or even as a festive side that gets everyone asking for seconds.
Ingredients You’ll Need
This salad comes together with simple, fresh ingredients that each play an essential role in creating its unique flavor and texture profile. From the naturally sweet pumpkin to the crunchy pecans and tart cranberries, every component adds a special touch.
- 2 cups peeled and cubed pumpkin: Choose a firm pumpkin for roasting to get tender, caramelized pieces.
- 1 tablespoon olive oil: For roasting the pumpkin, bringing out that golden color and sweet flavor.
- 1/2 teaspoon ground cinnamon: Adds warmth and subtle spice that complements the pumpkin beautifully.
- 1 cup uncooked quinoa: The hearty, protein-packed base of the salad that soaks up all those lovely flavors.
- 2 cups water or vegetable broth: Cooking quinoa in broth adds an extra layer of savoriness.
- 1/3 cup dried cranberries: For a burst of tart sweetness that contrasts the roasted veggies.
- 1/3 cup chopped pecans: Adds a satisfying crunch and buttery flavor.
- 2 tablespoons chopped fresh parsley: Brightens the dish with fresh herbal notes.
- 1 tablespoon maple syrup: Sweetens the dressing naturally and ties in with the autumn vibe.
- 1 tablespoon apple cider vinegar: Balances the sweetness with a tangy punch.
- 1 teaspoon Dijon mustard: Gives the dressing a gentle kick and depth.
- 2 tablespoons extra virgin olive oil: For the silky dressing that brings everything together.
- Salt and pepper to taste: Essential seasonings that enhance all the flavors.
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 peeled and cubed pumpkin with 1 tablespoon of olive oil and the ground cinnamon until the pieces are well-coated. Spread them out on a baking sheet in a single layer to ensure even roasting. Pop them into the oven and roast for about 25 to 30 minutes, turning them halfway through. You want the pumpkin to be tender and golden brown on the edges, which unlocks a natural sweetness that sets the tone for the whole salad.
Step 2: Cook the Quinoa
While your pumpkin is roasting, rinse the quinoa thoroughly under cold water to remove its natural bitterness. Combine the quinoa with 2 cups of water or vegetable broth in a saucepan and bring it to a boil. Once boiling, lower the heat, cover, and let it simmer for 15 minutes, or until all the liquid is absorbed. Fluff the quinoa gently with a fork to separate the grains and keep it light and fluffy. This step creates that perfect, nutty base your roasted pumpkin, pecans, and cranberries will shine on.
Step 3: Prepare the Dressing
In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and 2 tablespoons of extra virgin olive oil. This dressing is a harmonious blend of sweet, tangy, and slightly sharp flavors that will beautifully coat the salad and amplify those fall vibes.
Step 4: Combine Everything
Once your pumpkin is roasted and quinoa is ready, transfer them to a large bowl. Add the dried cranberries, chopped pecans, and fresh parsley. Pour the dressing over and toss everything gently so that the dressing evenly coats each ingredient without mashing the pumpkin. Season with salt and freshly ground pepper to your taste. This final mix is where all the flavors marry into one soul-satisfying dish.
How to Serve Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Garnishes
To elevate your Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe, try garnishing with a sprinkle of extra chopped pecans for crunch or some crumbled goat cheese or feta to add a creamy, tangy element that complements the sweetness of the pumpkin. A few fresh parsley leaves or a zest of lemon can also brighten the presentation and flavor.
Side Dishes
This salad shines as a main on its own, but it pairs wonderfully with grilled chicken or roasted turkey for a heartier meal. It also complements lighter proteins like pan-seared fish, or can be served alongside warm crusty bread and a bowl of soup for a cozy, complete dinner.
Creative Ways to Present
Serve the salad in colorful bowls or hollowed-out mini pumpkins for a fun seasonal presentation. You can also layer the salad in clear glasses for an eye-catching parfait-style side at holiday dinners or buffet tables. The vibrant colors of the pumpkin, cranberries, and fresh parsley make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Your Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a few hours, making it a fantastic option for meal prep or a next-day lunch.
Freezing
While the quinoa and pecans freeze well, it’s best not to freeze this salad because the texture of the roasted pumpkin and cranberries can change, becoming a bit mushy upon thawing. If you want to freeze components, keep the pumpkin and quinoa separate and combine them fresh.
Reheating
If you prefer your salad warm, gently reheat just enough to take the chill off without cooking it further—microwaving for 30 seconds to one minute works great. Alternatively, enjoy it cold or at room temperature, especially in warmer weather when a refreshing, chilled salad feels just right.
FAQs
Can I substitute butternut squash for pumpkin in this salad?
Absolutely! Butternut squash is a great substitute and offers a similar sweetness and texture when roasted, making it a perfect alternative for the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe.
Is this salad suitable for vegans?
Yes, this salad is naturally vegan as written. Just be sure to skip any optional cheese toppings or substitute with a plant-based cheese alternative if desired.
How do I toast pecans for the best flavor?
Toasting pecans is simple: place them in a dry skillet over medium heat, stirring frequently for about 3 to 5 minutes until fragrant and lightly browned. This enhances their natural nuttiness and adds a crunch that makes a big difference.
Can I make this salad ahead of time for a party?
Definitely! Prepare the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe a day in advance and refrigerate. Toss it again before serving to freshen up the flavors and texture.
What other dressings work well with this salad?
If you want to switch things up, a simple balsamic vinaigrette or a lemon-tahini dressing can also complement the flavors wonderfully while keeping the salad light and fresh.
Final Thoughts
This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is one of those rare dishes that feels both indulgent and nourishing at the same time. It’s packed with seasonal flavors that bring comfort and joy to any table, whether you’re enjoying it as a weekday lunch or a festive side dish. Give it a try—I promise it will become a beloved staple in your recipe rotation, ready to brighten your meals with every bite.
Print
Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a hearty and wholesome dish perfect for fall. Featuring tender roasted pumpkin cubes seasoned with cinnamon, nutty quinoa, crunchy pecans, and sweet dried cranberries, all tossed in a tangy maple apple cider vinaigrette. It’s a warm or chilled vegetarian salad packed with flavor and nutrition, ideal as a main or side dish.
Ingredients
Roasted Pumpkin
- 2 cups peeled and cubed pumpkin
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
Quinoa
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Salad Mix
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 2 tablespoons chopped fresh parsley
Dressing
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Preheat and roast the pumpkin: Preheat your oven to 400°F (200°C). Toss the peeled and cubed pumpkin with 1 tablespoon of olive oil and 1/2 teaspoon of ground cinnamon until evenly coated. Spread the pumpkin cubes in a single layer on a baking sheet. Roast in the oven for 25–30 minutes, turning halfway through, until they are tender and golden brown.
- Cook the quinoa: While the pumpkin is roasting, rinse 1 cup of quinoa thoroughly under cold water to remove bitterness. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and fluff with a fork.
- Prepare the dressing: In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 2 tablespoons extra virgin olive oil until the dressing emulsifies and is well combined.
- Combine salad ingredients: In a large bowl, combine the cooked quinoa, roasted pumpkin, 1/3 cup dried cranberries, 1/3 cup chopped pecans, and 2 tablespoons chopped fresh parsley. Drizzle the dressing over the mixture and toss gently to combine all ingredients thoroughly.
- Season and serve: Season the salad with salt and freshly ground black pepper to taste. Serve the salad warm or chilled according to your preference.
Notes
- You can substitute butternut squash for pumpkin if preferred.
- Toasting the pecans before adding them will enhance their flavor and crunch.
- Add crumbled feta or goat cheese for a creamy twist to the salad.
