There is something undeniably magical about the combination of sweet roasted pumpkin, crunchy pecans, and tart cranberries nestled in a bed of fluffy quinoa. This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is a vibrant celebration of autumn flavors and textures that never fails to delight. It’s not only a feast for the taste buds but also a nutritious, eye-catching dish perfect for any occasion, whether as a hearty lunch or a stunning side for your dinner table.
Ingredients You’ll Need
Each ingredient in this salad plays a crucial role, bringing a distinct flavor or texture that makes this recipe truly shine. From the silky roasted pumpkin to the crisp pecans and juicy cranberries, every component is thoughtfully selected for balance and appeal.
- Small pumpkin: Peeled and de-seeded to offer naturally sweet, tender cubes that roast to perfection.
- Light olive oil: Used for roasting and dressing, it adds smooth richness without overpowering.
- Salt & pepper: Essential for seasoning and enhancing every ingredient’s natural taste.
- Garlic powder: Adds gentle warmth and savory depth throughout the dish.
- Baby spinach: Fresh and slightly wilted into the quinoa for a leafy, green contrast.
- Quinoa: The hearty grain base that is both protein-packed and wonderfully fluffy.
- Pecans: Toasted and caramelized with maple syrup to deliver irresistible crunch and sweetness.
- Maple syrup: A key sweetener that ties together the flavors, especially in roasting and dressing.
- Pumpkin seeds: Roasted as an extra crunchy garnish with bold spices.
- Chili powder and paprika: Added to the seeds for a subtle smoky-spicy kick.
- Orange juice: Provides bright citrus notes to the dressing, lifting the overall freshness.
- Extra virgin olive oil: Used in the dressing for smooth texture and fruity undertones.
- Apple cider vinegar: Adds a pleasant tang that cuts through the sweetness beautifully.
How to Make Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Step 1: Roast the Pumpkin
Start by preheating your oven to about 190–200°C (375–400°F). Cube the peeled and de-seeded pumpkin, then spread these bright orange pieces evenly over a baking tray. Drizzle with 4 tablespoons of light olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything so that each cube is generously coated. Roast for roughly 50 minutes until the pumpkin develops a tender, slightly caramelized center and a crispy exterior. This slow roasting intensifies the natural sweetness and gives such a beautiful texture contrast in the salad.
Step 2: Roast the Pumpkin Seeds
While the pumpkin is roasting, prepare toasting the seeds you saved earlier. Wash and thoroughly dry these seeds to prevent steaming. In a small bowl, mix them with 1 tablespoon of light olive oil, salt, garlic powder, chili powder, paprika, and a touch of maple syrup for a sweet-spicy flavor. Spread the seeds in a single layer on a small greased baking tray, then roast in the oven for about 10 to 15 minutes until crispy and golden. These crunchy little gems add wonderful texture and a spicy-sweet surprise with every bite.
Step 3: Caramelize the Pecans
Toast the pecans in a dry frying pan over medium-high heat, flipping occasionally for about 4 minutes total. Next, drizzle 2 tablespoons of maple syrup and a generous pinch of salt over the nuts, stirring constantly to coat them evenly. Continue toasting for another 2–3 minutes until the pecans become glossy and caramelized. Set aside so they can cool; this step makes them irresistibly crunchy and sweet, perfectly complementing the other ingredients.
Step 4: Cook the Quinoa
Rinse one cup of quinoa under cold water to remove any bitterness, then add to a pot with 2 cups of salted water or vegetable broth for extra flavor. Bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes until the quinoa is tender and the liquid fully absorbed. While still warm, stir in two handfuls of baby spinach so it gently wilts—this adds a lovely fresh green color and subtle earthiness.
Step 5: Make the Dressing
In a jar or small bowl, combine the juice of one orange, 2 tablespoons of extra virgin olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons maple syrup, salt, and garlic powder. Shake or whisk vigorously to blend all these bright, tangy, and slightly sweet flavors into a dressing that perfectly balances the salad’s natural sugars and spices.
Step 6: Assemble the Salad
In a large mixing bowl, gently combine the quinoa-spinach mixture with the roasted pumpkin cubes and 1/2 cup dried cranberries for bursts of tartness. Just before serving, sprinkle the caramelized pecans and the crispy roasted pumpkin seeds on top, then drizzle over the freshly made dressing. Toss lightly to coat everything in those fragrant, flavorful notes. The contrast of tender, crunchy, sweet, and tart just makes this salad a showstopper on any table.
How to Serve Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Garnishes
To elevate this salad even further, add a handful of fresh herbs like chopped parsley or mint for a bright burst of herbal freshness. Crumbled goat cheese or feta also pairs beautifully if you enjoy a creamy, tangy element. A few extra roasted pumpkin seeds scattered on top add enticing crunch straight on the plate.
Side Dishes
This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is versatile enough to accompany a variety of meals. It pairs wonderfully with simply grilled chicken or fish, letting the salad’s vibrant flavors shine while providing a balanced and satisfying meal. For a vegetarian feast, serve alongside roasted vegetables or as part of a mezze spread.
Creative Ways to Present
For an eye-catching presentation, serve the salad in hollowed-out small pumpkins or large squash halves—perfect for fall gatherings. Layer the mixture in clear glass jars for elegant single servings or arrange it beautifully on a large platter, allowing the vivid colors and textures to entice your guests visually before the first bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to 3 days. To keep the roasted pumpkin and pecans as crispy as possible, store the dressing separately and add it when ready to serve. This prevents the salad from becoming soggy and ensures every bite stays fresh and delicious.
Freezing
Freezing this quinoa salad is not recommended because the textures of roasted pumpkin and nuts can suffer upon thawing. Instead, freeze leftover roasted pumpkin cubes separately if desired, then reheat gently before assembling a fresh salad.
Reheating
If you want to enjoy this salad warm, gently reheat the roasted pumpkin and quinoa mixture in a pan or microwave, then add fresh baby spinach so it wilts just before serving. Always add nuts and dressing after reheating to maintain their crunch and flavor.
FAQs
Can I use a different type of squash instead of pumpkin?
Absolutely! Butternut squash or kabocha are fantastic alternatives that roast similarly well and offer their unique sweetness, making them excellent choices for this salad.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, and all other ingredients in the recipe are gluten-free as well, making this salad a safe and delicious option for those with gluten sensitivities.
What if I don’t have maple syrup?
You can substitute maple syrup with honey or agave nectar. These alternatives will maintain the sweetness and help caramelize the nuts and pumpkin seeds similarly.
Can this be made vegan?
This salad is already vegan if you skip adding any optional cheeses suggested in the garnishes. It’s a wholesome plant-based delight perfect for vegan diets.
How do I make the pumpkin seeds extra crispy?
Make sure to dry them thoroughly before roasting and spread them in a single layer without overcrowding. Roasting at a steady temperature and checking frequently will help them get golden and crunchy without burning.
Final Thoughts
I truly hope you give this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe a try because it’s one of those special dishes that feels like a cozy hug on a plate. Bursting with color, flavor, and texture, it’s perfect for sharing with loved ones or simply treating yourself to a nutritious, vibrant meal. Once you taste how every element sings in harmony, this salad is sure to become a beloved staple in your kitchen rotation.
Print
Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
A wholesome and flavorful Roasted Pumpkin, Pecan & Cranberry Quinoa Salad featuring tender roasted pumpkin, crunchy caramelized pecans, crispy spiced pumpkin seeds, fresh baby spinach, and a zesty citrus maple dressing. Perfect as a nutrient-packed main or side dish for fall and winter meals.
Ingredients
Roasted Pumpkin
- 1 small pumpkin, peeled and de-seeded (reserve seeds)
- 4 tbsp light olive oil
- Salt & pepper, to taste
- 2 tsp garlic powder
Quinoa Salad
- 2 handfuls baby spinach
- 1 cup quinoa
- 1/2 cup dried cranberries
Caramelized Pecans
- 1/2 cup pecans
- 2 tbsp maple syrup
- Generous pinch of salt
Roasted Pumpkin Seeds
- Pumpkin seeds from the pumpkin, washed thoroughly
- 1 tbsp light olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 pinch chili powder
- 1 pinch paprika
- 1 tsp maple syrup
Dressing
- Juice of one orange
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- Generous pinch of salt
- 1/2 tsp garlic powder
Instructions
- Roast the Pumpkin: Preheat the oven to 190–200°C (375–400°F). Cut the peeled and de-seeded pumpkin into cubes, spread them evenly on a large baking tray, drizzle with 4 tbsp light olive oil, sprinkle 2 tsp garlic powder, salt, and pepper. Toss well to coat. Roast for about 50 minutes until the pumpkin is tender on the inside and crispy on the outside.
- Roast the Pumpkin Seeds: Grease a small baking tray. Pat the reserved and washed pumpkin seeds dry. In a bowl, mix the seeds with 1 tbsp light olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, a pinch of chili powder and paprika, and 1 tsp maple syrup. Spread the seasoned seeds on the tray and roast in the oven for 10–15 minutes until crispy. Allow to cool completely.
- Caramelize the Pecans: Heat a small frying pan over medium-high heat, add pecans and toast for 2 minutes on each side. Add 2 tbsp maple syrup and a generous pinch of salt, stirring quickly to coat all pecans. Toast for another 2–3 minutes, then remove from heat and set aside.
- Cook the Quinoa: Rinse 1 cup quinoa thoroughly under cold water. Place in a pot with 2 cups salted water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy. Stir in 2 handfuls of baby spinach while quinoa is still warm to let it wilt slightly.
- Make the Dressing: In a jar, combine the juice of one orange, 2 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 2 tbsp maple syrup, a generous pinch of salt, and 1/2 tsp garlic powder. Shake well until fully combined.
- Assemble the Salad: In a large mixing bowl, combine the quinoa-spinach mixture, roasted pumpkin cubes, and 1/2 cup dried cranberries. Stir gently to mix evenly. Just before serving, top the salad with caramelized pecans and roasted pumpkin seeds. Drizzle the prepared dressing over everything and toss lightly to coat.
Notes
- Ensure pumpkin cubes are cut evenly for uniform roasting.
- To toast pumpkin seeds evenly, spread them in a single layer on the baking tray.
- Maple syrup adds a natural sweetness balancing the savory and tangy elements in the salad.
- This salad can be served warm or at room temperature.
- For extra protein, add grilled chicken or chickpeas if not vegetarian.
