If you’re craving a vibrant, hearty salad that feels like autumn in a bowl, let me introduce you to the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad. Each bite is a celebration of sweet roasted pumpkin, tart cranberries, crunchy pecans, and fluffy quinoa, all tossed in a tangy maple-Dijon dressing. This is the kind of dish that looks stunning on the table, tastes even better the next day, and will have everyone asking for seconds (and the recipe!).

Ingredients You’ll Need
Every ingredient in this salad plays a starring role: from the golden roasted pumpkin to the burst of cranberries and the nutty crunch of pecans, it’s a festival of flavors and colors. And the best part? These are all simple, familiar ingredients that come together to create something truly special.
- Quinoa: The protein-packed base that soaks up all the delicious dressing.
- Water: Just enough to cook the quinoa until perfectly fluffy.
- Pumpkin: Cubed and roasted for natural sweetness and hearty texture; butternut squash works too!
- Olive Oil: Divided for roasting and the dressing, it adds richness and helps caramelize the pumpkin.
- Ground Cinnamon: Brings warmth and a subtle spice to the roasted pumpkin.
- Salt and Pepper: Essential for seasoning every layer of flavor.
- Dried Cranberries: A tart, chewy burst that balances the pumpkin’s sweetness.
- Pecans: Roughly chopped for that irresistible crunch and buttery flavor.
- Red Onion: Finely diced for a pop of sharpness and color.
- Fresh Parsley: Adds a burst of herbal freshness and a gorgeous green finish.
- Maple Syrup: Sweetens the dressing with cozy, earthy notes.
- Apple Cider Vinegar: Brings brightness and a gentle tang to balance the sweet ingredients.
- Dijon Mustard: For a little zing and extra body in the dressing.
- Olive Oil (for dressing): Makes the dressing silky and helps everything come together beautifully.
- Salt and Pepper (for dressing): Because the dressing needs love too!
How to Make Roasted Pumpkin, Pecan & Cranberry Quinoa Salad
Step 1: Roast the Pumpkin
Start by preheating your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cinnamon, salt, and pepper, then spread them out on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the pieces are tender and caramelized on the edges. This step transforms the pumpkin into sweet, golden bites that are truly irresistible.
Step 2: Cook the Quinoa
While the pumpkin is roasting, combine the rinsed quinoa and water in a saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15 minutes. Once the water is absorbed and the quinoa is fluffy, remove from heat and let it cool slightly. This step gives you a light, nutty base that’s perfect for soaking up the dressing.
Step 3: Whisk the Maple-Dijon Dressing
In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, 3 tablespoons of olive oil, and a pinch of salt and pepper. This tangy-sweet dressing is the secret weapon that ties the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad together, making every ingredient shine.
Step 4: Assemble the Salad
In a large bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, pecans, diced red onion, and fresh parsley. Pour the dressing over the top and gently toss everything together until well mixed. The colors will pop and the aroma will make it hard to resist sneaking a taste!
Step 5: Serve and Enjoy
You can enjoy this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad warm, at room temperature, or chilled. It’s incredibly versatile and tastes fantastic every which way. Serve it in a big bowl family-style, or portion it out for meal prep lunches you’ll actually look forward to.
How to Serve Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Garnishes
A sprinkling of fresh parsley or a few extra toasted pecans on top brings added freshness and a lovely crunch. For a creamy touch, crumble over some feta or goat cheese just before serving; it melts ever so slightly into the warm salad and is simply divine.
Side Dishes
This salad is hearty enough to be the star of your table, but it also pairs beautifully with roasted chicken, grilled salmon, or a simple soup. For a cozy vegetarian spread, serve it alongside a creamy squash soup or a platter of roasted root vegetables.
Creative Ways to Present
For an extra-special touch, try serving the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad in individual pumpkin halves or on a bed of fresh greens for a festive presentation. It also looks gorgeous layered in a glass trifle bowl, making those beautiful autumn colors the centerpiece of your meal.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Pumpkin, Pecan & Cranberry Quinoa Salad holds up like a champ in the fridge. Store it in an airtight container for up to four days; the flavors get even better as they mingle. If you’ve added cheese, keep it separate and sprinkle it on just before serving.
Freezing
While quinoa freezes well, the roasted pumpkin and cranberries can become a bit mushy after thawing. If you do want to freeze, portion the salad into airtight containers and freeze for up to two months. Just be aware the texture may change a bit once thawed.
Reheating
To reheat, simply microwave individual portions for about a minute, or warm gently on the stovetop. If you prefer, this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is delicious straight from the fridge or at room temperature — no need to heat it at all!
FAQs
Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash is a fantastic substitute for pumpkin in this recipe, offering the same sweetness and golden color. Just peel, cube, and roast as you would the pumpkin.
Is this salad gluten-free?
Yes, every ingredient in this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is naturally gluten-free, making it perfect for accommodating a variety of dietary needs.
How can I add protein for a more filling meal?
You can toss in some crumbled feta or goat cheese, or top the salad with grilled chicken or chickpeas for extra protein. The salad is also quite hearty on its own thanks to the quinoa and pecans.
Can I prep this salad ahead for parties or meal prep?
Definitely! This salad actually improves as it sits, making it ideal for meal prep or entertaining. Just store the dressing separately and toss everything together before serving for the freshest results.
What other vegetables could I add?
Feel free to get creative! Roasted sweet potatoes, carrots, or even Brussels sprouts would all be delicious additions. Just roast them alongside the pumpkin and add them in.
Final Thoughts
If you’re looking for a dish that’s as beautiful as it is satisfying, you’ll fall in love with Roasted Pumpkin, Pecan & Cranberry Quinoa Salad. I hope you give this recipe a try and make it your own — it’s one of those crowd-pleasing bowls you’ll want to share (but also secretly keep all to yourself!).
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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
A vibrant and nutritious Roasted Pumpkin, Pecan & Cranberry Quinoa Salad that combines the sweetness of roasted pumpkin and dried cranberries with the crunch of pecans. Tossed in a tangy maple Dijon dressing, this gluten-free vegetarian salad is perfect for a wholesome lunch or a light dinner, served warm or chilled.
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
Dressing Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). Toss the peeled and cubed pumpkin with 2 tablespoons of olive oil, ground cinnamon, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and golden brown.
- Cook the Quinoa: While the pumpkin roasts, combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and cooked through. Remove from heat and allow to cool.
- Prepare the Dressing: In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, 3 tablespoons olive oil, salt, and pepper until well combined to create a flavorful dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, chopped pecans, diced red onion, and chopped parsley. Pour the dressing over the salad and gently toss everything to combine thoroughly.
- Serve: Enjoy the salad warm right away or chill it and serve it cold later. It holds well for meal prepping and is delicious at room temperature as well.
Notes
- Butternut squash can be substituted for pumpkin if desired.
- Add crumbled feta or goat cheese for extra creaminess and flavor.
- This salad keeps well for meal prep and is excellent served at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg