Description
A warm and wholesome fall quinoa salad featuring roasted pumpkin, toasted pecans, dried cranberries, and a tangy maple vinaigrette. Completely vegan and gluten-free, it’s a colorful and satisfying dish perfect for lunch, dinner, or holiday gatherings.
Ingredients
3 cups pumpkin, peeled and cubed
2 tablespoons olive oil (for roasting)
Salt and pepper to taste
2 cups cooked quinoa
1/3 cup dried cranberries
1/3 cup toasted pecans, roughly chopped
2 tablespoons fresh parsley or arugula (optional)
2 tablespoons red onion, finely chopped (optional)
Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar or lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- While pumpkin roasts, whisk together olive oil, apple cider vinegar or lemon juice, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine cooked quinoa, dried cranberries, toasted pecans, red onion (if using), and parsley or arugula.
- Add the roasted pumpkin once slightly cooled.
- Drizzle with dressing and gently toss to combine.
Notes
Substitute pumpkin with butternut squash or sweet potato.
Add roasted chickpeas or steamed kale for extra protein and texture.
Pomegranate seeds bring extra brightness and color.
A tahini-lemon dressing is a creamy alternative.
Replace pecans with pumpkin or sunflower seeds for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 main dish serving
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg