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Roasted Pumpkin Quinoa Salad (With Pecan & Cranberry)

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 420
A vibrant and nutritious salad combining roasted pumpkin, fluffy quinoa, toasted pecans, and a tangy dressing, perfect for a wholesome meal or side dish.

Ingredients

Pumpkin

  • 1 small Pumpkin (peeled and de-seeded – keep seeds!)
  • 4 tbsp Light Olive Oil (for roasting)
  • Salt & Pepper Salt & Pepper
  • 2 tsp Garlic Powder
  • 2 handfuls Baby Spinach
  • 1 cup Quinoa
  • 1/2 cup Pecans
  • 2 tbsp Maple Syrup
  • Generous Pinch Salt
  • Pumpkin Seeds Pumpkin Seeds (washed in a colander) (from the pumpkin)
  • 1 tbsp Light Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Pinch Chilli Powder
  • 1 Pinch Paprika
  • 1 tsp Maple Syrup
  • Juice of One Orange Orange Juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Maple Syrup
  • Generous Pinch Salt
  • 1/2 tsp Garlic Powder

Instructions 

  • Preheat oven to 190-200°C. Toss pumpkin with olive oil, garlic powder, salt, pepper; roast for 50 mins.
  • Wash and dry pumpkin seeds, then toss with oil, salt, garlic, chili, paprika; bake for 10-15 mins until crispy.
  • Toast pecans in a pan, add maple syrup and salt; cook until coated and toasted. Set aside.
  • Cook quinoa in salted water, then stir in spinach until wilted. Mix with dressing ingredients.
  • Combine quinoa, roasted pumpkin, cranberries, nuts, and seeds. Drizzle with dressing and serve.

Notes

For extra flavor, add dried cranberries or feta cheese.
Calories: 420kcal
Cost: $15
Course: Salad
Cuisine: fusion
Keyword: Pumpkin