Roasted Pumpkin Quinoa Salad with Pecans and Cranberries
This vibrant salad combines roasted pumpkin with fluffy quinoa, crunchy pecans, and sweet-tart dried cranberries. Tossed in a light honey-lemon dressing, it balances earthy, nutty, and bright flavors. It works beautifully as a side dish or a light vegetarian main.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Salad:
2 cups pumpkin (peeled, cubed)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 cup quinoa (uncooked, rinsed)
2 cups water or vegetable broth
½ cup pecans (toasted, roughly chopped)
½ cup dried cranberries
2 cups mixed greens (arugula, spinach, or kale)
2 tbsp feta cheese (optional, crumbled)
For the Dressing:
3 tbsp olive oil
1 tbsp honey (or maple syrup)
2 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
1. Roast the Pumpkin:
Preheat oven to 200°C (400°F).
Toss pumpkin cubes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
2. Cook the Quinoa:
In a saucepan, bring water/broth to a boil.
Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
Fluff with a fork and let cool slightly.
3. Toast the Pecans:
In a dry skillet, toast pecans for 3–4 minutes until fragrant. Set aside.
4. Make the Dressing:
Whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper until emulsified.
5. Assemble the Salad:
In a large bowl, combine quinoa, roasted pumpkin, pecans, cranberries, and greens.
Drizzle with dressing and toss gently.
Top with feta cheese if using.
Notes & Tips
Swap pumpkin with butternut squash or sweet potato if desired.
For extra protein, add chickpeas or grilled chicken.
Use maple syrup instead of honey for a vegan version.
Best served slightly warm or at room temperature.
❓ Frequently asked questions FAQ
Q: Can I make it ahead?
Yes! Store the quinoa, roasted pumpkin, and dressing separately. Toss just before serving.
Q: What greens work best?
Arugula adds a peppery bite, spinach keeps it mild, and kale gives a hearty texture.
Q: Can I make it nut-free?
Yes, swap pecans with roasted pumpkin seeds (pepitas).
Nutritional Information
Calories: ~320 kcal
Protein: 8g
Carbohydrates: 42g
Fiber: 6g
Fat: 14g