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.
Ingredients
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
Method
- 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.
