This roasted pumpkin salad is flavorful, comforting, and super healthy!
It’s made with wholesome ingredients like pumpkin, quinoa, kale, and arugula that come together in the most delicious way!
Preheat the oven to 400 degrees F (200C) and line a baking sheet with parchment paper.
Combine pumpkin, sliced onion, 1 tbsp olive oil, paprika, garlic powder, onion powder and salt into a large bowl and toss to combine.
Transfer to the prepared baking tray and place pumpkin in an even single layer.
Roast pumpkin cubes for 30-40 minutes in the hot oven, or until the pumpkin is soft and lightly golden in color. Cooking times may vary so check in around 25-30 minutes.
Meanwhile, cook the quinoa according to the packet instructions. For ½ cup of quinoa you will need 1 cup of water. Set aside to cool.