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
Scale
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.
