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Roasted Pumpkin Quinoa Salad

Roasted Pumpkin Quinoa Salad

A vibrant fall salad featuring caramelized roasted pumpkin, protein-rich quinoa, peppery arugula, and creamy feta with tangy lemon dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4
Calories 385 kcal

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!