Autumn Pumpkin Quinoa Salad

This vibrant pumpkin quinoa salad combines roasted pumpkin, protein-packed quinoa, and fresh vegetables for a nutritious and filling dish. Perfect for fall, it offers a delightful mix of flavors and textures.

The recipe is easy to prepare and can be served warm or cold, making it a versatile option for lunch or dinner. You can customize it with your favorite nuts, seeds, or dressing.

Vibrant Ingredients for a Fall Delight

This autumn pumpkin quinoa salad brings together a wonderful array of ingredients that not only look appealing but also provide a nutritious boost. The star of the dish is the roasted pumpkin, which adds a natural sweetness and a warm, inviting color.

Fluffy quinoa serves as a hearty base, packed with protein and fiber, making this salad a filling option for any meal. Fresh spinach contributes a crisp texture and vibrant green hue, while dried cranberries introduce a tart contrast that brightens each bite.

Preparation Made Simple

Preparing this salad is straightforward and can be accomplished in about 30 minutes. Start by preheating your oven to roast the pumpkin cubes, which enhances their flavor and texture. Toss the pumpkin with olive oil, salt, and pepper before spreading it on a baking sheet for roasting.

While the pumpkin is in the oven, you can cook the quinoa in vegetable broth or water. This method infuses the quinoa with additional flavor, making it a delightful complement to the other ingredients.

Combining Flavors and Textures

Once the pumpkin is tender and caramelized, and the quinoa is fluffy, it’s time to bring everything together. In a large bowl, combine the roasted pumpkin, cooked quinoa, fresh spinach, and red onion. The combination of warm and cool ingredients creates a delightful contrast.

For added texture and flavor, consider mixing in dried cranberries and your choice of nuts or seeds. Chopped walnuts or pumpkin seeds not only enhance the crunch but also contribute healthy fats to the dish.

Dress It Up

A light drizzle of balsamic vinegar or lemon juice elevates the salad, adding a zesty finish that ties all the flavors together. Toss the salad gently to ensure that every ingredient is coated with the dressing, and season with additional salt and pepper to taste.

For those who enjoy a bit of creaminess, crumbled feta cheese can be sprinkled on top just before serving. This adds a rich flavor that complements the sweetness of the pumpkin and the tartness of the cranberries.

Serving Suggestions

This pumpkin quinoa salad can be enjoyed warm or chilled, making it a versatile dish for any occasion. Serve it as a side at a festive gathering or as a main course for a light lunch. Its colorful presentation makes it an eye-catching addition to any table.

Pair the salad with a slice of crusty bread or a warm soup for a complete meal. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, this salad is sure to impress.

Nutritional Benefits

Not only is this salad visually appealing, but it also offers a range of nutritional benefits. With approximately 280 calories per serving, it provides a balanced mix of carbohydrates, protein, and healthy fats.

The combination of quinoa, pumpkin, and spinach ensures you’re getting essential vitamins and minerals, making this dish a wholesome choice for any diet. Enjoy the flavors of fall while nourishing your body with this delightful salad!

Healthy Pumpkin Quinoa Salad Recipe

This salad features roasted pumpkin cubes tossed with fluffy quinoa, spinach, and a zesty dressing. It takes about 30 minutes to prepare and serves 4 people.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups pumpkin, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh spinach or arugula
• 1/4 cup red onion, finely chopped
• 1/4 cup dried cranberries or raisins
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or pumpkin seeds, chopped (optional)
• 2 tablespoons balsamic vinegar or lemon juice

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Pumpkin: Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Cook the Quinoa: In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
4. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted pumpkin, fresh spinach, red onion, dried cranberries, and nuts or seeds if using.
5. Dress the Salad: Drizzle with the remaining olive oil and balsamic vinegar or lemon juice. Toss gently to combine and season with additional salt and pepper to taste.
6. Serve: Enjoy the salad warm or chilled, garnished with crumbled feta cheese if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 4 servings
• Calories: 280kcal
• Fat: 12g
• Protein: 8g
• Carbohydrates: 38g