This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a warm, nourishing dish that’s packed with color, texture, and comforting fall flavors. I love how the sweetness of roasted pumpkin, the crunch of toasted pecans, and the tartness of dried cranberries come together with fluffy quinoa in every bite. It’s hearty, wholesome, and completely plant-based and gluten-free.

Why You’ll Love This Recipe

I like that this salad is both satisfying and feel-good—perfect for a fall lunch, holiday side, or cozy weeknight dinner. The roasted pumpkin brings a soft, caramelized richness, while the quinoa makes it filling without being heavy. With the crunch from the pecans and the pop of flavor from cranberries, it checks every box for taste and texture. Plus, it stores well and is great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin, peeled and cubed

• Olive oil

• Salt and pepper

• Cooked quinoa

• Dried cranberries

• Toasted pecans, roughly chopped

• Fresh parsley or arugula (optional, for added freshness)

• Red onion, finely chopped (optional)

For the dressing:

• Olive oil

• Apple cider vinegar or lemon juice

• Maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the cubed pumpkin with olive oil, salt, and pepper, then roast it on a baking sheet for about 25–30 minutes, flipping halfway through, until tender and golden.

3. While the pumpkin roasts, I whisk together the dressing: olive oil, vinegar or lemon juice, maple syrup, Dijon mustard, salt, and pepper.

4. In a large bowl, I combine the cooked quinoa, dried cranberries, toasted pecans, chopped onion (if using), and fresh parsley or greens.

5. Once the pumpkin has slightly cooled, I add it to the bowl.

6. I drizzle the dressing over everything and gently toss to combine.

Servings and timing

This salad serves 4 as a main dish or 6 as a side. It takes about 40 minutes total, with most of that time spent roasting the pumpkin.

Variations

If I’m out of pumpkin, I use butternut squash or sweet potato. For a savory twist, I sometimes add roasted chickpeas or steamed kale. I’ve also added pomegranate seeds for extra brightness and color. A tahini-lemon dressing works great if I want something creamier. And if I want to bulk it up, I toss in cooked lentils or white beans.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It holds up well and makes a great next-day lunch. I reheat it gently in the microwave or enjoy it cold—it’s delicious either way. If the salad seems a little dry after storing, I stir in a splash of olive oil or lemon juice to freshen it up.

FAQs

Can I use canned pumpkin?

I don’t recommend canned pumpkin here—it’s too soft and moist for roasting. Fresh cubed pumpkin or even pre-cut store-bought versions work best.

Is this salad good cold?

Yes, I often enjoy it straight from the fridge. The flavors deepen as it sits, making it a great make-ahead option.

Can I make this salad nut-free?

Definitely. I replace pecans with roasted pumpkin seeds or sunflower seeds for a nut-free crunch.

What kind of quinoa works best?

I usually use white or tricolor quinoa. As long as it’s cooked and fluffed properly, any kind works great in this recipe.

Can I freeze this salad?

I don’t freeze it because the texture of the roasted pumpkin and quinoa can get mushy. It’s best enjoyed fresh or within a few days.

Conclusion

This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is one of my go-to recipes when I want a nourishing and flavorful fall dish that’s both vegan and gluten-free. I love the comforting roasted pumpkin, the chewy cranberries, and the satisfying crunch of pecans—all tied together with a tangy maple dressing. Whether I serve it warm or cold, it’s always a hit.