Recipes: Roasted Pumpkin & Quinoa Salad

The ultimate fall lunch dish, this gluten-free side salad can be enjoyed warm or cold.

Delicious, quick and uber-healthy, this colorful salad is perfect for fall! Combining earthy roasted pumpkin with quinoa, feta, walnuts, and a simple balsamic dressing, this hearty salad is destined to become a weekday superstar – whether as a lunch or side salad.


For Salad:

  • 1 pumpkin
  • ½ cup quinoa
  • 4 cups rockets
  • ¼ cup feta cheese, crumbled
  • ¼ cup cranberries
  • ½ cup walnuts
  • ½ cup pumpkin seeds
  • Salt + pepper, to taste
  • Olive oil, for roasting

For Dressing:

  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • ½ lemon, juiced
  • 1 tsp honey
  • Salt + pepper, to taste


  • Preheat the oven to 400F. Then, line a large baking tray with parchment paper.
  • Remove the pumpkin stem using a sharp knife and cut it in half, lengthwise. Using a spoon, scoop out all the seeds and fleshy parts. Remove the pumpkin skin using a vegetable peeler. Finally, slice the pumpkin into 3-inch cubes.
  • Place the cubed pumpkin onto the baking tray and toss in olive oil, salt and pepper.
  • Roast in the oven for about 30 minutes, until lightly browned and tender.
  • Meanwhile, cook quinoa according to package directions.
  • In a small bowl combine all of the dressing ingredients and whisk together, then set aside
  • Once quinoa is cooked, transfer it to a large bowl and add the roasted pumpkin, rocket, walnuts, cranberries, and feta cheese.
  • Drizzle with balsamic dressing and season with extra salt and pepper, as desired. Toss to combine well and serve.



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