Roasted Pumpkin and Quinoa Salad

emily maxson

By Emily Maxson

20181005EFK_2-238

 

This roasted pumpkin salad is festive with colorful ingredients that look and taste like fall. It is hearty and can be served as an entree or side salad. Vegans can substitute riced cauliflower for the goat cheese. Enjoy!

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emily's fresh kitchen, eat heal thrive, pumpkin salad, quinoa salad, fall salad

Roasted Pumpkin and Quinoa Salad

  • Total Time: 1 hour 30 minutes
  • Yield: 2-4 servings 1x

Ingredients

Scale

1 small pie or sugar pumpkin

2 TBSP olive oil

1 tsp sea salt

1 tsp paprika

1 tsp cumin

1/4 tsp cayenne

1/2 cup red quinoa, uncooked

6 cups spinach, chopped

2 oz. crumbled goat cheese or riced cauliflower

1/2 cup dried cranberries sweetened with apple juice

1/2 cup roasted and salted pepitas

Ingredients for dressing:

3 TBSP olive oil

1 TBSP apple cider vinegar

1 tsp maple syrup

1 tsp Dijon mustard

1/4 tsp sea salt

Instructions

  1. Preheat the oven to 400.
  2. Cut the pumpkin in half.
  3. Using a large spoon, scrape out the seeds and fibrous strands.
  4. Cut the pumpkin into wedges and remove the skin.
  5. Cut the wedges into cubes.
  6. In a medium bowl, place the pumpkin cubes, olive oil, sea salt, paprika, cumin and cayenne and mix well.
  7. Spread the pumpkin on a parchment lined sheet pan and roast for 40-50 minutes, stirring halfway through.
  8. Rinse the quinoa and place in a small saucepan with 1 cup of water.
  9. Bring to a boil and then reduce to a simmer and cover.
  10. Cook the quinoa until all the water is absorbed, about 10-15 minutes.
  11. Fluff with a fork and set aside.
  12. Place chopped spinach in a salad bowl.
  13. Top spinach with quinoa.
  14. Add the roasted pumpkin.
  15. Add the goat cheese or riced cauliflower, cranberries, and pepitas.
  16. Place ingredients for the dressing in a small jar and shake well.
  17. Pour the dressing over the salad and toss well.
  18. Serves 2 as an entree or 4-6 as a side salad.
  • Author: Emily Maxson
  • Prep Time: 40 min
  • Cook Time: 50 min
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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Gluten-Free
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Dairy-Free
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Vegan
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Gluten-Free
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Dairy-Free
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Vegan

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emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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