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