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
Scale
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.
