Go Back

Pumpkin Quinoa Salad Recipe

Colorful roasted pumpkin, fluffy quinoa, crisp greens, and a bright homemade dressing come together in this Pumpkin Quinoa Salad Recipe, creating a wholesome meal that's as beautiful as it is satisfying. It's a versatile dish that works equally well for weekday lunches, holiday spreads, or make-ahead meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 6 servings
Course: lunch, Main Course, Salad
Cuisine: American
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 cups pumpkin peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth or water
  • 2 cups baby spinach
  • ½ cup dried cranberries
  • ⅓ cup toasted pecans roughly chopped
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
For the Dressing
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Equipment

  • Large baking sheet
  • Parchment paper
  • Medium saucepan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the pumpkin cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them into a single layer and roast until tender and lightly caramelized.
    Toss the pumpkin cubes with olive oil, smoked paprika
  3. Meanwhile, rinse the quinoa thoroughly and cook it in vegetable broth until fluffy. Let it cool slightly.
  4. Whisk together the olive oil, maple syrup, Dijon mustard, lemon juice, salt, and pepper until smooth.
    Whisk together the olive oil, maple syrup, Dijon mustard
  5. Combine the cooked quinoa, roasted pumpkin, spinach, dried cranberries, toasted pecans, feta, and parsley in a large bowl.
  6. Pour the dressing over the salad and gently toss until everything is evenly coated. Serve immediately or chill before serving.

Notes

  • Roast the pumpkin until the edges begin to caramelize for the best flavor.
  • Cool the quinoa slightly before mixing with the greens.
  • Toast the pecans for extra crunch and aroma.
  • Add the feta just before serving for the freshest texture.
  • Toss gently to keep the pumpkin cubes intact.