Roast Pumpkin and Quinoa Salad


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Delight in the symphony of flavors and nourishment that awaits you with our Roast Pumpkin and Quinoa Salad recipe. This vibrant dish brings together the rich sweetness of roast pumpkin, the protein-packed goodness of quinoa, and an array of fresh ingredients that dance harmoniously on your palate. In this blog post, we invite you to explore the art of creating a salad that’s not only a feast for the senses but also a nutritional powerhouse. Let the interplay of textures and tastes guide you through a culinary journey that celebrates health and flavor.

Roast Pumpkin and Quinoa Salad is a vibrant and nutritious dish that combines the earthy flavors of roasted pumpkin with the wholesome goodness of quinoa. While the exact origins of this recipe are not well-documented, it draws inspiration from the global trend of incorporating quinoa into salads and the popularity of roasted vegetables.

  • Quinoa, native to South America, has been cultivated for thousands of years and is prized for its nutritional value.
  • Roasting vegetables, including pumpkin, is a cooking technique found in various culinary traditions worldwide, from Mediterranean cuisine to American Thanksgiving dishes.
  • The combination of roasted pumpkin, quinoa, and a flavorful dressing creates a salad that’s both satisfying and nutritious.

Roast Pumpkin and Quinoa Salad is a testament to the versatility of quinoa and the beauty of combining fresh, seasonal produce with ancient grains.

Roast Pumpkin and Quinoa Salad

Roast Pumpkin and Quinoa Salad is a celebration of natural ingredients that unite to create a visually stunning and nutritionally balanced dish. The star of this recipe is the caramelized roast pumpkin, which lends a sweet and savory note to the salad. Complementing the pumpkin is the protein-rich quinoa, a versatile grain that adds heartiness and a delicate nuttiness. Tossed with a zesty vinaigrette and an assortment of fresh vegetables and herbs, this salad is a testament to the beauty of simplicity and quality ingredients. Whether enjoyed as a light lunch or a satisfying dinner, Roast Pumpkin and Quinoa Salad is a delightful choice for those seeking a wholesome and delicious meal.

Tools and Equipment

Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 4 Calories: 513.01 Best Season: Fall


For the Salad:

For the Vinaigrette:

Step-by-Step Instructions

For the Roast Pumpkin:

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

  2. Toss the diced pumpkin with a drizzle of olive oil, salt, and pepper.

  3. Spread the pumpkin on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Set aside.

For the Quinoa:

  1. In a saucepan, bring the vegetable broth (or water) to a boil.

  2. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

  3. Remove from heat and let the quinoa rest for 10 minutes before fluffing with a fork.

For the Vinaigrette:

  1. In a mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper until well combined.

For the Salad:

  1. In a large mixing bowl, combine the roasted pumpkin, cooked quinoa, diced red bell pepper, halved cherry tomatoes, chopped red onion, and chopped parsley.

  2. Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.

  3. If using, sprinkle crumbled feta cheese over the salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 513.01kcal
% Daily Value *
Total Fat 17.9g28%
Saturated Fat 2.73g14%
Cholesterol 0.22mg1%
Sodium 580.42mg25%
Potassium 2985.2mg86%
Total Carbohydrate 83.39g28%
Dietary Fiber 8.02g33%
Sugars 26.21g
Protein 14.67g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • Customize the salad by adding toasted nuts, such as pumpkin seeds or almonds, for added crunch.
  • Make the salad vegan by omitting the feta cheese or using a plant-based cheese alternative.
  • Enhance the sweetness by tossing in dried cranberries or golden raisins.
  • Add a burst of freshness with chopped mint or basil.
Serving Suggestions:
  • Serve Roast Pumpkin and Quinoa Salad as a hearty main course or as a delightful side dish alongside grilled proteins or roasted vegetables.
Allergen Information:
  • The allergen content of this salad can vary based on the specific ingredients used. Common allergens may include tree nuts (if using as a garnish), dairy (in cheese or dressings), and soy (in certain dressings or marinades). Those with allergies should check labels and customize the salad to their dietary needs.
Wine or Drink Pairing:
  • This salad pairs well with a variety of beverages, including white wine, rosé, or sparkling water with a twist of citrus for a refreshing option.
  • For a non-alcoholic pairing, consider serving it with a chilled herbal tea or a glass of lemon-infused water to complement the salad's fresh flavors.
Storage and Leftovers:
  • Leftover Roast Pumpkin and Quinoa Salad can be stored in an airtight container in the refrigerator for up to three days.
  • Keep any dressing or vinaigrette separate until you're ready to eat to prevent the salad from becoming soggy.
  • Leftovers can be enjoyed as a healthy and satisfying lunch or side dish. You can also add grilled chicken, tofu, or chickpeas for extra protein.
Keywords: Roast Pumpkin and Quinoa Salad, Nutrient-Rich Salad, Fresh Ingredients, Wholesome Meal, Colorful Veggies.

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