Roasted Pumpkin Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I absolutely love how my Roasted Pumpkin Salad combines comforting flavors and wholesome ingredients like pumpkin, quinoa, kale, and arugula! It’s a seasonal family favorite that’s naturally gluten-free, vegan, and ready in under an hour, perfect for a quick, hearty side or main dish.
Like I said in my healthy pumpkin brownie recipe post, “Pumpkin season is my absolute favorite time of year, and I can’t get enough!” That’s why I’m so excited to share my Roasted Pumpkin Salad, it’s packed with the same cozy, seasonal vibes I love, but in a healthy, hearty dish that’s perfect for any meal.
While working on my vegan wellington recipe, I wanted to create a hearty, flavorful salad that would complement it perfectly. That’s how this Roasted Pumpkin Salad came to life, packed with roasted pumpkin, quinoa, kale, and arugula, it’s an ideal side dish or a delicious main on its own!
👩🏽🍳 Why I Love This Recipe
The first time I made it, I was looking for something light yet comforting, and this salad checked all the boxes. I love this recipe because it brings together everything I enjoy in a meal, fresh ingredients, bold flavors, and I can easily prep in 10 minutes!
Quinoa brings the perfect texture and a healthy dose of protein, while the roasted pumpkin adds a cozy warmth that feels like a hug in a bowl. Tossed with kale, arugula, dried cranberries, and a lemon Dijon dressing, it’s fresh, flavorful, and satisfying all at once. It’s the perfect mix of light and filling, and it always leaves me feeling great.
Whether I’m making it as a side for a big Thanksgiving – Christmas dinner or prepping it for a quick weeknight meal, it fits any occasion. It’s vegan, gluten-free, and completely adaptable for different dietary needs, which means everyone at the table can enjoy it.
This isn’t your basic side salad, it’s vibrant and packed with nutrients. Perfect for anyone looking to add more veggies to their day, and guaranteed to impress at any meal! I can’t wait for you to try my roasted pumpkin salad and see just how delicious and easy it is to make!
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🥘 Ingredients
My roasted pumpkin salad comes together with simple, wholesome ingredients that you might already have in your pantry. Let me share the key ingredients you’ll need!
Fresh Pumpkin: I love using roasted pumpkin or butternut squash for its warm, cozy flavor. Cutting it into small cubes helps it cook quickly and evenly.
Quinoa: Quinoa is my go-to for adding protein and texture to this salad. You can use red, white, or black quinoa, whatever you have, just like I use for my quinoa oatmeal.
Kale & Arugula: The mix of kale and arugula gives this salad the perfect balance of crunch and freshness. It’s one of my favorite combos for a fall salad!
Dried Cranberries & Almonds: These add just the right amount of sweetness and crunch. They make the salad feel festive and extra special.
For The Homemade Dressing: this simple dressing is made with lemon juice, Dijon mustard, and olive oil. It’s tangy, refreshing, and ties all the flavors together beautifully!
🍲Substitutions
Squash: I often swap pumpkin with butternut squash, sweet potatoes, or other winter vegetables, it’s so versatile!
Grains: If I’m out of quinoa, I’ll use brown rice, wild rice, or whatever whole grain I have on hand.
🔪 How To Make
My roasted pumpkin salad is so easy to make, and I can’t wait to show you how with step-by-step photos below!
Preheat & Combine Roast Ingredients: I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Then, I toss the pumpkin, sliced onion, 1 tablespoon of olive oil, paprika, garlic powder, onion powder, and salt in a large bowl until everything is well coated.
Transfer: I transfer everything to the prepared baking tray, spreading the pumpkin out in a single, even layer.
Bake: I roast the pumpkin cubes in the hot oven for 30–40 minutes, until they’re soft and lightly golden. Since cooking times can vary, I like to check them around the 25–30 minute mark.
Cook Quinoa: While the pumpkin is roasting, I cook the quinoa following the packet instructions, using 1 cup of water for every ½ cup of quinoa. Once it’s cooked, I set it aside to cool.
Mix Dressing: I whisk together all the dressing ingredients in a small bowl until they’re well combined.
Massage Kale: I add about a third of the dressing to a large mixing bowl with the kale. Then, using clean hands, I massage the dressing into the kale for 1–2 minutes until it’s tender and well-coated.
Add Additional Ingredients: Next, I add the quinoa, arugula, roasted pumpkin, dried cranberries, and half of the chopped parsley to the bowl with the kale. Then, I gently toss everything together until it’s well combined.
Garnish & Serve: I arrange the pumpkin arugula salad in a serving bowl, drizzle it with the remaining dressing, and sprinkle slivered almonds and the rest of the chopped parsley on top.
I’m planning to serve this roasted pumpkin salad with quinoa at our next family gathering, it’s one of those dishes that everyone loves. With the holidays just around the corner, I’m thinking this could pair perfectly with my healthy green bean casserole as another delicious option on the table. What do you think?
💭 Expert Tips
My #1 Secret Tip for this for making my roasted pumpkin salad is to start with fresh pumpkin and prepare it just right. I always take the time to cut off the top and bottom for stability, slice it in half, scoop out the seeds, and cut it into evenly sized cubes. It might seem like an extra step, but trust me, it makes all the difference, perfectly roasted pumpkin every time.
Other Tips To Keep In Mind:
- Save Time: I like to cook the quinoa and roast the pumpkin ahead of time, so when it’s time to serve, I just assemble the salad, it’s a huge time-saver!
- Use Frozen Butternut Squash: Pre-cubed frozen squash is a great option for busy days. I just toss it in a pan with onions and spices, and it’s ready in no time!
- For Fluffy Quinoa: I always rinse quinoa before cooking and simmer it with water, a pinch of salt, and a little oil. If I’m short on time, I’ll use a rice cooker or an instant pot for perfect results!
📖 Variations
My roasted pumpkin salad recipe is a simple, flavorful dish that’s perfect as-is, but you can easily make it your own! These are my favorite variations:
More Protein: If you’re looking to boost the protein in this salad, I’ve got you covered! I love topping it with goat cheese, feta, or parmesan for a creamy, flavorful twist, it makes the most delicious quinoa pumpkin feta salad.
Summer Quinoa Salad: I like to swap the pumpkin for fresh zucchini or yellow squash, they’re so light and refreshing! I also switch out the cranberries for raisins or dried cherries to bring in those sunny, sweet flavors.
Dressing Alternatives: for a fun twist on the dressing, I sometimes swap the Dijon mustard for balsamic or red wine vinegar for a simple oil-and-vinegar vibe. my roasted pumpkin salad is also great with my vegan Italian dressing, or my avocado green goddess dressing. Yum!
🍽 Serving Suggestions
Enjoy my pumpkin salad with quinoa recipe on its own in a larger serving with your favorite toppings, or pair with other recipes as a great side dish. Here are some of my favorite ways to serve this tasty salad:
For Thanksgiving Table: I love pairing this pumpkin salad with all my favorite plant-based holiday dishes like vegan turkey roast with cranberry sauce from dried cranberries, and of course the king of the table my dairy free mashed potatoes. I always finish the meal with a slice of vegan pumpkin pie, perfect way to complete the festive feast.
For A Healthy Dinner: I love pairing this pumpkin kale salad with soups and sandwiches for a cozy, balanced meal. It’s perfect with dishes like Italian chickpea soup, creamy garbanzo bean soup, or my grilled cheese pita sandwich.
🫙 Storage Directions
For the best results, here’s how I store and keep my roasted pumpkin and quinoa salad fresh.
To Store In The Fridge: When I make this salad ahead of time, I leave off the dressing and store it in an airtight container in the fridge for 1–2 days. Sometimes, I use a mason jar for easy meal prep, just shake it up with the dressing when you’re ready to enjoy! I always make sure the quinoa is fully cooled before storing to keep everything fresh and crisp.
❓Recipe FAQs
Is pumpkin salad healthy?
Yes! My roasted pumpkin quinoa salad is packed with nutrients, making it a healthy, balanced meal I always feel good about eating. Thanks to quinoa, it’s loaded with protein, and the pumpkin adds even more benefits.
WHAT TYPE OF PUMPKIN IS BEST FOR COOKING?
Smaller pumpkins are my go-to for cooking and roasting, they’re perfect for recipes like this! I recommend using pie pumpkins like sugar pumpkins, but kabocha or butternut squash work just as well. They all have a similar flavor and pack the same great nutrients!
CAN I EAT THIS SALAD COLD?
Yes, this pumpkin quinoa salad can be served cold or warm. If enjoying this salad cold, you will need to cook the quinoa ahead of time, and it should be at room temperature before preparing the salad. However, for a warm pumpkin salad, heat the entire salad in a medium pot on the stove top over medium heat for about 5 minutes. Then toss it with the dressing to serve as a warmer side dish instead of a salad!
🥗 More Healthy Salads!
- Beetroot and Feta Salad
- Roasted Cauliflower Salad
- Greek Salad
- Tandoori Cauliflower
- Apple Walnut Salad
Love this vegetarian salad recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Roasted Pumpkin Salad
I absolutely love how my Roasted Pumpkin Salad combines comforting flavors and wholesome ingredients like pumpkin, quinoa, kale, and arugula! It’s a seasonal family favorite that’s naturally gluten-free, vegan, and ready in under an hour, perfect for a quick, hearty side or main dish.
Servings: 8 servings
Calories: 220kcal
Ingredients
Ingredients
- 23 oz pumpkin or butternut squash peeled and cut into ¾ inch cubes
- 1 red onion sliced
- 1 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ cup dry quinoa
- ½ bunch kale de-stemmed and roughly chopped
- 1 cup arugula
- 3 sprigs of parsley roughly chopped
- ⅓ cup dried cranberries
- ¼ cup slivered almonds or walnuts toasted
- feta crumbles optional
Dressing
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- ⅓ cup olive oil
- 1 tsp maple syrup
- ¼ tsp salt
Instructions
- Preheat the oven to 400 degrees F / 200 C, line a baking sheet with parchment paper.
- Combine the diced pumpkin, slice onion, 1 tbsp olive oil, paprika, garlic powder, onion powder and salt into a mixing bowl and toss to combine.
- Transfer to prepared baking tray and spread in an even layer.
- Roast for 30-40 minutes or until the pumpkin is soft and lightly golden in color.
- Meanwhile cook the quinoa as directed on the packaging. Set aside to cool.
- In a small mixing bowl whisk together all of the dressing ingredients.
- To assemble the salad: Add ⅓ of the dressing to a mixing bowl along with the kale.
- Using clean hands, massage the dressing into the chopped kale for 1-2 minutes.
- Next add the arugula, cooked pumpkin and quinoa along with the dried cranberries and ½ of the chopped parsley. Gently toss to combine.
- Arrange salad on a serving dish, drizzle with dressing and top with slivered almonds and remaining chopped parsley.
- Serve and enjoy.
Notes
- Use fresh pumpkin and prepare it just right. I always take the time to cut off the top and bottom for stability, slice it in half, scoop out the seeds, and cut it into evenly sized cubes. It might seem like an extra step, but trust me, it makes all the difference, perfectly roasted pumpkin every time.
- I like to cook the quinoa and roast the pumpkin ahead of time, so when it’s time to serve, I just assemble the salad, it’s a huge time-saver!
- Pre-cubed frozen squash is a great option for busy days. I just toss it in a pan with onions and spices, and it’s ready in no time.
- I always rinse quinoa before cooking and simmer it with water, a pinch of salt, and a little oil. If I’m short on time, I’ll use a rice cooker or an instant pot for perfect results
Nutrition
Calories: 220kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 233mg | Potassium: 441mg | Fiber: 4g | Sugar: 7g
This looks fab, I always have pumpkin in cakes, smoothies and soup but never a salad. Definitely time to change that!
Yes!! Roasted pumpkin is totally delicious in salads. Enjoy!
MMMM! I love fresh salads and using pumpkins is a great idea for the fall season. I’m saving this recipe to make til then!
Thanks Janie! You will love this recipe!
Great way to use pumpkin in a healthy recipe! This salad has great texture and flavor.
Thanks Justine!!
We have recently discovered quinoa and started to include it in our menu. What a great quinoa salad recipe it is! I made it, and it turned out perfect!
Woohoo! I’m so glad Irina!
The combination of flavors is delicious! The dressing turned out amazing and can’t wait to use it on another salad. Thanks for the recipe!
The dressing really is super versatile! I’m so happy this turned out well for you!
I love adding quinoa to my salads and this was no exception! Light enough for a side dish but also hearty enough for the main course; delicious!
Yay!! That’s awesome Sara! Thanks for letting me know!
Oooh such wonderful flavors in this quinoa salad! I love all that color and how everything comes together in just 20 minutes.
Thanks so much Tara! So glad you liked it!
Never heard of “Mole” Vinaigrette before until I’ve stumbled your blog. This looks amazing and I will definitely try this with my family but we’re not fan of black beans, do you have any alternative recommendations? Thank you!
Hi Kim! Yes! This vinaigrette is totally reminicent of mole but works so great on this salad. You can use any bean instead of black beans – pinto, navy, kidney, etc. would all work – and lentils would work too (any lentil that holds up after cooking and doesn’t become mushy). Hope that helps!
Thank you so much for replying! I’ll try those. Also I’ve been reading and checking your blog posts and I think you will be fit for our brand to do a collaboration. Email me at kim@amritahealthfoods.com if you are interested 🙂 Thanks again!
Ok great! And that sounds good – I’ll send you an email later today or tomorrow! Thanks Kim!
This looks so simple and delicious! It’s like an original, healthier take on spicy beans… I love the idea!
Thank you so much Aaron! It totally is a healthier take on spicy beans – that’s a great way to describe it!
What a great selection of recipes for quinoa. I personally love quinoa, but never know how to get very creative with it. What are some other recipes you have tried?
Thanks! Here are my favorites:
https://74.220.215.66/~pickyeat/2011/12/12/breakfast-for-dinner-healthy-muffins-warm-berry-quinoa/
https://74.220.215.66/~pickyeat/creamy-healthy-corn-and-quinoa-chowder/
https://74.220.215.66/~pickyeat/2011/11/29/curried-chickpeas-and-quinoa-flatbread/
https://74.220.215.66/~pickyeat/moroccan-chickpea-tagine-with-quinoa-couscous/
https://74.220.215.66/~pickyeat/quinoa-and-corn-griddle-cakes-with-black-bean-salsa/
https://74.220.215.66/~pickyeat/quinoa-vegetable-paella/
Hope that helps!