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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



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


  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
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