Roasted Pumpkin Quinoa Salad
Who knew that cranberries and pumpkin tasted so great together? This healthy, fall-inspired quinoa salad recipe is sure to delight.
Nathan Lambrecht
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Salad:
- 1 small pumpkin
- 5 tablespoons olive oil, divided
- 1 teaspoon salt
- ¼ teaspoon pepper
Dressing:
- 2 tablespoons white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 2 cups cooked quinoa
- 1 cup feta cheese crumbles
- ½ cup dried cranberries, finely chopped
Instructions
- Preheat oven to 350 degrees and place the whole pumpkin on a baking sheet. Roast pumpkin for 30 minutes. Remove from oven and allow to cool, then peel the pumpkin and remove the seeds.
- Increase oven temperature to 400 degrees. Cut pumpkin into 1-inch cubes and place on baking sheet. Toss with 2 tablespoons oil, salt, and pepper and roast for about 15 minutes, turning once, until cubes begin to brown.
- Meanwhile, prepare the dressing. In a small bowl, whisk together the remaining 3 tablespoons oil, vinegar, garlic, honey and oregano until well combined.
- In a large bowl, combine the roasted pumpkin, quinoa, feta cheese and dried cranberries. Drizzle the dressing over the salad and gently toss until evenly coated. Serve immediately or store in the refrigerator for up to 3 days.
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