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
Scale
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.
