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