Roasted Pumpkin Quinoa Salad
So, here’s what I think—this Roasted Pumpkin Quinoa Salad is basically autumn in a bowl. Seriously! The sweet pumpkin gets all golden and caramelized. Then you’ve got this amazing quinoa that’s packed with protein.
Throw in some creamy feta? Oh my gosh, it’s magic. And the best part? You only need simple stuff from your pantry to make it.
We’re talking, like, 30 minutes tops. No fussy steps. No weird ingredients. Just wholesome food that tastes incredible. You won’t believe how easy this is!
What Ingredients Do You Need?
Quick rundown—these are the stars of the show. Check the recipe card below for exact amounts.
- Pumpkin: This sweet orange veggie becomes so tender and yummy when roasted until the edges turn golden.
- Quinoa: A trendy grain that’s actually a complete protein. It fills you up and keeps you satisfied all day.
- Arugula: Those peppery leaves give everything a fresh, bright kick. So good for you too!
- Feta Cheese: Creamy, tangy, and crumbly. It’s the cherry on top that makes everything better.
- Pumpkin Seeds: These little guys get toasty and crunchy. They add texture and a nutty flavor I adore.
- Red Onion: Thin slices bring a nice, sharp bite and beautiful color to your bowl right away.
- Olive Oil: The golden liquid that makes roasting happen. Plus, it’s the base of our dressing too!
- Dijon Mustard: This brings that tangy punch that makes the dressing sing and come alive completely.
- Lemon Juice: Bright citrus that freshens everything up. Can you imagine how zesty it tastes?
- Garlic: One little clove packed with flavor. It transforms the dressing into something restaurant-quality, honestly.
- Sea Salt & Pepper: The dynamic duo that makes every bite taste better and more flavorful overall.
How to Make Roasted Pumpkin Quinoa Salad?
This salad comes together in the easiest way ever. Roast. Cook. Mix. Done! Can you imagine?
Step 1: Roast the Pumpkin
Turn your oven to 425°F. Grab 2 cups of pumpkin cubes. Toss them with 3 tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon dried thyme, ¼ teaspoon coarse pepper, and a tiny pinch of chili flakes if you’re feeling spicy.
Step 2: Roast Until Caramelized
Put the pumpkin on your baking sheet in one layer. Roast for 20-25 minutes. Stir it halfway through. Watch those edges turn golden and gorgeous!
Step 3: Cook the Quinoa
Rinse 1 cup of quinoa under cold water. Dump it into a saucepan. Add 2 cups vegetable broth and ½ teaspoon sea salt.
Step 4: Simmer Until Fluffy
Bring it to a boil. Then lower the heat and cover it up. Simmer for 15 minutes. The liquid disappears, and the quinoa gets all fluffy and perfect.
Step 5: Make the Dressing
Grab a small bowl. Combine 1 minced garlic clove, 2 tablespoons Dijon mustard, ¼ cup lemon juice, and ⅓ cup olive oil. Season with salt and pepper. That’s it!
Step 6: Assemble the Salad
Plop 4 cups of fresh arugula into a big bowl. Add the cooled quinoa on top. Then the roasted pumpkin. Sprinkle ⅓ cup crumbled feta. Add ⅓ cup toasted pumpkin seeds. Toss in some thinly sliced red onion.
Step 7: Dress and Serve
Pour that yummy dressing over everything. Toss it gently. Make sure everything gets coated. Serve it right away. YUM!!!
Tips for the Perfect Salad
- Don’t crowd the pan: Give your pumpkin space to breathe! Single layer means crispy, caramelized edges and amazing flavor.
- Toast those seeds fresh: Homemade toasted seeds taste so much better than the store-bought kind, honestly.
- Cool your quinoa first: Let that cooked quinoa chill out before you toss it in. Hot quinoa wilts the greens, and nobody wants that.
- Dress at the last second: Add the dressing right before eating. Soggy salads? No thanks. Crispy greens are the goal!
- Prep like a pro: Make the pumpkin, quinoa, and dressing on Sunday. Then you just mix everything when you’re hungry.
Variations and Substitutions
- Swap in sweet potato: Want something different? Use sweet potato instead of pumpkin. Still delicious, different vibe!
- Throw in chickpeas: For extra protein, add roasted chickpeas. Makes it heartier and way more filling overall.
- Different cheese: Not feeling feta? Try goat cheese or aged cheddar instead. Both are amazing here!
- Add some crunch: Candied walnuts or pecans take this salad to another level. So good!
- Mix up the greens: Love kale? Go for it. Spinach or mixed greens work great, too. Whatever you’ve got!
Storage & Make-Ahead Tips
Here’s the thing—store everything separately in containers. They’ll stay fresh for 4 days in the fridge. Keep that dressing in a jar.
The beauty? You can grab and go all week! The roasted pumpkin and quinoa keep really well by themselves.
Just assemble right before you eat, so nothing gets mushy. If you do dress it early, eat it within 2 hours for the best taste.
Recipe FAQs
Can I Make This Salad Ahead?
Totally! Make the roasted pumpkin, quinoa, and dressing days before. Then just toss it together when hunger hits.
What Can I Serve This With?
Pair it with crusty bread, grilled chicken, or even baked tofu. Works as a side or main dish!
Is This Salad Vegan?
Easy fix! Just skip the feta or use a vegan cheese alternative. Still absolutely delicious, I promise.
Can I Use Canned Pumpkin?
Fresh roasted tastes better, but canned works in a pinch. Just drain the extra water out first!
How Long Does This Keep?
The parts stay good for 4 days separate. Once it’s dressed and mixed? Eat within 2 hours for peak crispiness.
Can I Double This Recipe?
Yes! Just double everything. Use two baking sheets so nothing gets crowded in the oven.
What Dressing Alternatives Work?
Try balsamic vinaigrette or tahini dressing if you want something different. Both are fantastic here!
Is This Gluten-Free?
Yep! Quinoa is naturally gluten-free, and everything else is too. Perfect for anyone avoiding gluten!
Roasted Pumpkin Quinoa Salad
Ingredients
For the Salad:
- 2 cups pumpkin peeled and cut into cubes
- 3 tablespoons olive oil or avocado oil
- ½ teaspoon sea salt
- ¼ teaspoon dried thyme
- ¼ teaspoon coarse ground pepper
- Pinch of chili flakes optional
- 1 cup quinoa uncooked
- 2 cups vegetable broth
- 4 cups fresh arugula
- ⅓ cup feta cheese crumbled
- ⅓ cup pumpkin seeds toasted
- ½ red onion thinly sliced
For the Dressing:
- 1 garlic clove minced
- 2 tablespoons Dijon mustard
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper to taste
Instructions
- Preheat and prepare: Heat oven to 425°F. Toss 2 cups pumpkin cubes with 3 tablespoons olive oil, salt, thyme, pepper, and optional chili flakes thoroughly.
- Roast pumpkin: Spread pumpkin on baking sheet in single layer. Roast 20-25 minutes, stirring halfway, until edges are golden and caramelized beautifully.
- Cook quinoa: Rinse 1 cup quinoa. Combine with 2 cups vegetable broth and ½ teaspoon salt in saucepan. Bring to boil then reduce heat.
- Simmer grains: Cover and simmer 15 minutes until liquid absorbs completely and quinoa becomes fluffy and tender throughout batch.
- Prepare dressing: Whisk together 1 minced garlic clove, 2 tablespoons Dijon mustard, ¼ cup lemon juice, ⅓ cup olive oil, salt, and pepper.
- Assemble salad: Layer 4 cups arugula in large bowl. Top with cooled quinoa, roasted pumpkin, ⅓ cup feta, ⅓ cup pumpkin seeds, and red onion slices.
- Dress and serve: Drizzle dressing all over. Toss everything together gently. Serve immediately. ENJOY!!!
Notes
- Roast your pumpkin without crowding for crispy edges and maximum flavor that tastes restaurant-quality.
- Toast seeds yourself for way better flavor and crunch compared to anything you buy pre-made at stores.
- Let your quinoa cool down completely before mixing. Hot grains wilt delicate greens right away.
- Keep your ingredients separate in containers. Makes weeknight meals super quick and convenient, always.
- Add dressing last minute to keep everything fresh and crunchy. Soggy salad is nobody’s friend!
