There is something truly magical about the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe — it brings together the warm, comforting flavors of autumn with the freshness and nutrition of quinoa, creating a vibrant dish that’s as hearty as it is beautiful. This salad balances the sweetness of roasted pumpkin and maple syrup with the crunchy depth of pecans and pumpkin seeds, brightened by juicy cranberries and zesty orange juice. It’s the perfect recipe to celebrate seasonal ingredients and nourish yourself with wholesome, natural tastes that will leave you feeling both satisfied and energized. Trust me, once you try this salad, it’ll become your go-to anytime you want something healthy, colorful, and utterly irresistible.
Ingredients You’ll Need
The magic of this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is entirely in its simple, carefully chosen ingredients. Each one plays a crucial role: the pumpkin adds sweetness and creaminess; quinoa provides a nutty, protein-rich base; while pecans and pumpkin seeds bring an irresistible crunch. The mix of spices and dressings ties everything together with freshness and warmth.
- 1 small pumpkin (peeled and de-seeded; reserve seeds): The star ingredient for that natural sweetness and hearty texture.
- 4 tbsp light olive oil (for roasting): Helps the pumpkin caramelize perfectly without overpowering flavors.
- Salt & pepper, to taste: Essential for balancing and bringing out the flavors.
- 2 tsp garlic powder: Adds a subtle but flavorful hint of warmth.
- 2 handfuls baby spinach: Fresh greens to lighten the salad and boost nutrition.
- 1 cup quinoa: A protein-packed, fluffy grain base that absorbs the salad’s lovely flavors.
- 1/2 cup pecans: Provides crunch and a toasty, buttery undertone.
- 2 tbsp maple syrup: Natural sweetness that enhances the roasted pumpkin.
- Generous pinch of salt: To season and intensify flavors throughout.
- Pumpkin seeds (from the pumpkin, washed thoroughly): For scattered crunch and visual appeal.
- 1 tbsp light olive oil: Used to roast the pumpkin seeds for a crisp finish.
- 1/2 tsp salt: For perfectly seasoned pumpkin seeds.
- 1/2 tsp garlic powder: Gives the seeds an extra savory touch.
- 1 pinch chili powder: Adds just a whisper of gentle heat.
- 1 pinch paprika: Brings a smoky nuance to the seeds.
- 1 tsp maple syrup: Balances the spice with a mild sweetness.
- Juice of one orange: Bright citrus notes that lift the whole salad.
- 2 tbsp extra virgin olive oil: Creates a silky dressing foundation.
- 1 tbsp apple cider vinegar: Adds tang and a crisp edge to the vinaigrette.
- 2 tbsp maple syrup: Sweetens the dressing naturally without overpowering.
- Generous pinch of salt: To perfect the seasoning.
- 1/2 tsp garlic powder: Rounds out the dressing’s flavor with a subtle savory note.
How to Make Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Step 1: Prepare and Roast the Pumpkin
Start by peeling and de-seeding your small pumpkin. Keep the seeds separate for later roasting. Cut the pumpkin into bite-sized cubes. Toss the cubes in light olive oil, garlic powder, salt, and pepper, then spread them on a baking tray. Roast in the oven at 400°F (200°C) for about 40 minutes, or until tender and slightly caramelized. The roasting unlocks the pumpkin’s sweetness and creates those lovely golden edges that make this salad unforgettable.
Step 2: Roast the Pumpkin Seeds
While the pumpkin roasts, wash the reserved pumpkin seeds thoroughly and pat them dry. Mix the seeds with light olive oil, salt, garlic powder, chili powder, paprika, and a touch of maple syrup. Spread them evenly on a separate tray and roast for about 15 minutes at 350°F (175°C), stirring occasionally. This step gives the seeds that addictive crunch with a subtle spicy-sweet kick that complements the salad beautifully.
Step 3: Cook the Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook it in double the amount of water, bringing it to a boil, then simmering on low heat for about 15 minutes until the quinoa is fluffy and the water is absorbed. Fluff it with a fork and set aside to cool slightly. The quinoa is your light, nutty canvas that will soak up all the beautiful flavors of the pumpkin and dressing.
Step 4: Prepare the Dressing
In a small bowl, whisk together the juice of one orange, extra virgin olive oil, apple cider vinegar, maple syrup, salt, and garlic powder until well combined. This vibrant vinaigrette adds a wonderful citrusy brightness and a hint of natural sweetness that will tie the salad ingredients together perfectly.
Step 5: Assemble the Salad
In a large mixing bowl, combine the roasted pumpkin cubes, cooked quinoa, baby spinach, toasted pecans, and dried cranberries. Drizzle the dressing over the top and toss gently to combine. This is where the magic happens — all the colors, textures, and aromas unite to form a dish that looks as good as it tastes.
Step 6: Add the Final Touches
Sprinkle the roasted pumpkin seeds over the top just before serving for that extra crunch and a pop of flavor. Give the salad one last gentle toss to incorporate the seeds without losing their crispness. Now your Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is ready to delight everyone at your table!
How to Serve Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro make wonderful garnishes that add unexpected bursts of freshness and color. A sprinkle of pomegranate seeds can also enhance the visual appeal with jewel-like pops and contribute an additional layer of sweetness and tartness. For a creamy contrast, a dollop of tangy Greek yogurt or a drizzle of tahini sauce works beautifully with this autumnal salad.
Side Dishes
This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is so complete it can shine as a main for a light meal, but it also pairs wonderfully as a side dish! Serve it alongside roasted chicken, grilled fish, or even a veggie burger to add a burst of nutritious, flavorful freshness. It’s a perfect companion to any protein that you want to brighten with seasonal flair.
Creative Ways to Present
For a stunning presentation, try serving the salad in hollowed-out small pumpkins or decorative bowls to keep with the seasonal theme. Layer it in a glass trifle dish for a vibrant layered effect during holiday gatherings. You can also portion it into individual mason jars for easy grab-and-go lunches or picnic treats that will wow your guests with both looks and flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare because this salad disappears fast), store them in an airtight container in the refrigerator for up to 3 days. This salad keeps well chilled, and the flavors actually deepen over time, making each bite more exciting. Just wait to add the pumpkin seeds until serving to keep their crunch intact.
Freezing
Freezing is not recommended for this salad because the texture of the fresh spinach and pumpkin can be compromised. The roasted pumpkin and cooked quinoa freeze well individually if you want to prepare them ahead, but combine everything fresh when you’re ready to enjoy the salad.
Reheating
If you want to enjoy this salad warm, reheat just the roasted pumpkin and quinoa gently in the microwave or a skillet before tossing with fresh spinach, pecans, cranberries, and the dressing. Avoid reheating the entire salad with greens and dressing to preserve the freshness and texture that make the dish so special.
FAQs
Can I use canned pumpkin instead of fresh?
Fresh pumpkin is key to getting that perfect roast flavor and texture in this salad. Canned pumpkin tends to be too soft and moist, which can make your salad mushy rather than delightfully crisp and tender. If you must, lightly roast canned pumpkin chunks to add some texture.
Is this salad suitable for vegans?
Absolutely! Every ingredient in the Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is plant-based, making it a flavorful and satisfying vegan option. Just double-check your maple syrup brand if you want to be certain.
Can I substitute quinoa with another grain?
Yes, you can swap quinoa for other grains like bulgur, farro, or couscous, but quinoa adds a unique nutty flavor and a boost of complete protein that plays so well with the other ingredients. Keep in mind the texture and cooking time of the substitute and adjust accordingly.
How spicy is the salad with the chili and paprika?
The pinch of chili powder and paprika is very subtle here — just enough to add a gentle warmth and smokiness without overpowering the palate. If you prefer no heat, feel free to omit or reduce the amounts.
Can I prepare this salad for a party?
Yes! This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe is a fantastic choice for gatherings. It can be made a few hours ahead and tastes great served at room temperature. Just remember to add crunchy pumpkin seeds last minute to keep their texture perfect.
Final Thoughts
There is such joy in sharing this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe with friends and family — it’s a dish that brings people together with its comforting warmth, fresh textures, and vibrant colors. Whether you’re looking for a wholesome lunch, a festive side dish, or a light dinner packed with nutrients and flavor, this recipe will not disappoint. Go ahead and give it a try; I promise it’ll become one of your favorite seasonal staples that you return to again and again.
Print
Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This vibrant Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a wholesome and flavorful dish perfect for a healthy lunch or dinner. Roasted pumpkin cubes are combined with crunchy pecans and tart cranberries, tossed with fresh baby spinach and fluffy quinoa. The salad is elevated by maple syrup-glazed pumpkin seeds and a zesty, tangy dressing featuring orange juice and apple cider vinegar. This recipe balances sweet, savory, and smoky flavors with a variety of textures, making it a nourishing and satisfying meal that’s naturally gluten-free and vegetarian.
Ingredients
Roasted Pumpkin and Seeds
- 1 small pumpkin (peeled and de-seeded; reserve seeds)
- 4 tbsp light olive oil (for roasting)
- Salt & pepper, to taste
- 2 tsp garlic powder
Salad Base
- 2 handfuls baby spinach
- 1 cup quinoa
- 1/2 cup pecans
- 2 tbsp maple syrup
- Generous pinch of salt
Maple-Glazed Pumpkin Seeds
- Pumpkin seeds (from the pumpkin, washed thoroughly)
- 1 tbsp light olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 pinch chili powder
- 1 pinch paprika
- 1 tsp maple syrup
Dressing
- Juice of one orange
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- Generous pinch of salt
- 1/2 tsp garlic powder
Instructions
- Prepare the pumpkin: Peel and de-seed the pumpkin, setting aside the seeds separately. Cut the pumpkin into small cubes for roasting.
- Roast pumpkin cubes: Toss the pumpkin cubes with 4 tablespoons of light olive oil, salt, pepper, and 2 teaspoons of garlic powder. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 40-45 minutes until tender and caramelized. Stir occasionally for even roasting.
- Cook quinoa: While the pumpkin roasts, rinse 1 cup of quinoa thoroughly. Cook quinoa according to package instructions, usually combining it with 2 cups of water and simmering for 15 minutes until fluffy. Set aside to cool.
- Prepare maple-glazed pumpkin seeds: Wash and dry the reserved pumpkin seeds thoroughly. In a bowl, toss them with 1 tablespoon light olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, a pinch each of chili powder and paprika, and 1 teaspoon maple syrup. Spread seeds on a baking sheet and roast alongside the pumpkin for 10-15 minutes until crisp and golden. Stir halfway through to ensure even roasting.
- Toast pecans and prepare them: In a dry skillet over medium heat, toast 1/2 cup pecans until fragrant and lightly browned, about 5 minutes. Remove from heat and drizzle with 2 tablespoons maple syrup and a generous pinch of salt, then set aside.
- Mix dressing and assemble salad: In a bowl, whisk together the juice of one orange, 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons maple syrup, a generous pinch of salt, and 1/2 teaspoon garlic powder until emulsified. In a large salad bowl, combine the cooked quinoa, roasted pumpkin cubes, baby spinach, toasted maple-glazed pecans, roasted pumpkin seeds, and dried cranberries. Pour the dressing over and toss gently to combine. Serve at room temperature or chilled.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For extra sweetness, add more dried cranberries or a drizzle of maple syrup after tossing.
- This salad stores well in the fridge for up to 3 days, making it perfect for meal prep.
- To make it vegan, ensure maple syrup is pure and not mixed with added sweeteners.
- Adjust seasoning to taste before serving, especially salt and acidity from the dressing.
