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
Scale
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
