Roasted Pumpkin and Quinoa Salad
This hearty salad combines tender, caramelized roasted pumpkin with fluffy, nutty quinoa, tossed in a bright lemon-maple dressing. Topped with toasted pumpkin seeds and fresh herbs, it offers a satisfying mix of textures and flavors, perfect for a cozy meal or light side dish.
Equipment
- Baking sheet
- Saucepan
- Whisk
- Mixing bowls
- Knife and chopping board
Ingredients
- 1 small pumpkin or sweet potato or butternut squash
- 1 cup quinoa
- 2 cups water or broth
- 2 tablespoons olive oil for roasting and dressing
- lemon juice lemon juice freshly squeezed
- 1 tablespoon maple syrup or honey
- 0.25 cup pumpkin seeds toasted
- a handful fresh herbs parsley or cilantro, chopped
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat your oven to 200°C (390°F). Cut the pumpkin into small cubes and toss with 1 tablespoon of olive oil, a pinch of salt, and cinnamon. Spread evenly on a baking sheet and roast for 25-30 minutes until golden and fragrant.
- While the pumpkin roasts, rinse the quinoa under cold water until the water runs clear to remove any bitterness. Combine with 2 cups of water or broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and the liquid is absorbed.
- In a small bowl, whisk together lemon juice, maple syrup, 2 tablespoons of olive oil, salt, and pepper until well combined. This will be your bright, tangy dressing.
- Once the pumpkin is roasted and the quinoa is cooked, let both cool slightly for a few minutes. Fluff the quinoa with a fork to separate the grains.
- In a large mixing bowl, gently fold the roasted pumpkin and fluffy quinoa together, creating a colorful and inviting base for the salad.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly, ensuring each bite is flavorful and bright.
- Toast the pumpkin seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning.
- Sprinkle the toasted pumpkin seeds and chopped fresh herbs over the salad for added crunch and freshness.
- Adjust seasoning with more salt, pepper, or lemon juice if needed, then serve the salad warm or at room temperature.
Notes
For extra flavor, add a sprinkle of smoked paprika to the pumpkin seeds before toasting. This salad keeps well in the fridge for up to a day, making it great for leftovers or meal prep.