Introduction

There’s something about this Roasted Pumpkin, Pecan & Cranberry Quinoa Salad that instantly elevates any table setting. When I first prepared this dish for a family dinner, the warm spices from the roasted pumpkin, the crunch of caramelized pecans, and the freshness of the citrus dressing won everyone over. It’s a versatile recipe, perfect as a main dish for vegetarians or a hearty side for meat lovers. Plus, the vibrant colors make it visually appealing, capturing the essence of fall on a plate!

Why You’ll Love This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Nutrient-packed: Loaded with protein-rich quinoa, healthy fats from pecans, and vitamins from pumpkin and spinach, this salad is as nutritious as it is delicious.
Flavor explosion: The combination of sweet, tangy, and savory flavors creates a well-rounded dish that satisfies every palate.
Perfect for any occasion: Whether it’s a holiday feast, potluck, or weekday lunch, this salad shines in any setting.
Easy customization: You can adapt the recipe with your favorite nuts, seeds, or additional greens to suit your taste.
Make-ahead friendly: Prepare the components in advance for a quick assembly right before serving.

Ingredients

The Salad Base

1 small pumpkin (peeled and de-seeded; reserve seeds)
4 tbsp light olive oil (for roasting)
Salt & pepper, to taste
2 tsp garlic powder
2 handfuls baby spinach
1 cup quinoa

For the Toasted Caramelized Pecans

½ cup pecans
2 tbsp maple syrup
Generous pinch of salt

For the Roasted Pumpkin Seeds

Pumpkin seeds (from the pumpkin, washed thoroughly)
1 tbsp light olive oil
½ tsp salt
½ tsp garlic powder
1 pinch chili powder
1 pinch paprika
1 tsp maple syrup

For the Dressing

Juice of one orange
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp maple syrup
Generous pinch of salt
½ tsp garlic powder

Instructions

Step 1: Roast the Pumpkin

Preheat the oven to 375–400°F (190–200°C).
Spread the cubed pumpkin over a large baking tray.
Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
Roast for about 50 minutes, or until the pumpkin is tender inside and crispy outside.

Step 2: Roast the Pumpkin Seeds

Grease the bottom of a small baking tray.
Pat the washed pumpkin seeds dry.
Mix with olive oil, salt, garlic powder, chili powder, paprika, and maple syrup.
Spread the seeds over the tray and roast for 10–15 minutes, or until crispy. Let cool completely.

Step 3: Caramelize the Pecans

Heat a small frying pan over medium-high heat.
Toast the pecans for 2 minutes on each side.
Add maple syrup and salt, stirring to coat the pecans.
Toast for another 2–3 minutes, then remove from heat.

Step 4: Cook the Quinoa

Rinse 1 cup quinoa thoroughly.
Combine with 2 cups salted water or vegetable broth in a pot.
Bring to a boil, then reduce heat to a simmer and cover.
Cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Stir in the baby spinach while the quinoa is warm to allow it to wilt slightly.

Step 5: Make the Dressing

Combine orange juice, olive oil, apple cider vinegar, maple syrup, salt, and garlic powder in a jar.
Shake well to combine.

Step 6: Assemble the Salad

In a large bowl, mix the quinoa-spinach base with roasted pumpkin and dried cranberries.
Top with toasted pecans and roasted pumpkin seeds.
Drizzle the dressing over the salad just before serving.

Nutrition Facts

Servings: 6
Calories per serving: ~320 kcal

Sugar: 8g
Sodium: 200mg
Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
Carbohydrates: 38g
- Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

How to Serve

This salad pairs beautifully with:

Main courses: Grilled chicken, roasted turkey, or baked salmon.
Holiday spreads: A star side dish for Thanksgiving or Christmas dinners.
Light meals: Serve it as a standalone meal for a healthy lunch.
Buffet tables: A vibrant addition to potlucks and family gatherings.

Additional Tips

Prepping in advance: Roast the pumpkin and seeds and caramelize the pecans a day ahead to save time.
Customizations: Substitute the pecans with walnuts or almonds, or add goat cheese for extra creaminess.
Pumpkin size: A small pumpkin works best; larger pumpkins may have a stringier texture.
Dressing storage: Keep leftover dressing in the fridge for up to a week; it’s great for other salads too.
Quinoa cooking tip: Use vegetable broth instead of water for more flavor.

FAQ Section

1. Can I use butternut squash instead of pumpkin?
Yes, butternut squash is a great alternative with a similar flavor and texture.

2. Can this salad be served cold?
Absolutely! This salad tastes great both warm and cold.

3. How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate for best results.

4. What can I substitute for dried cranberries?
Try raisins, dried cherries, or pomegranate seeds for a fruity touch.

5. Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.

6. Can I add protein to the salad?
Grilled chicken, chickpeas, or feta cheese are excellent protein additions.

7. Can I skip the maple syrup?
You can substitute honey or agave syrup if desired, or omit for a less sweet version.

8. How can I make this vegan-friendly?
This recipe is already vegan! Ensure the maple syrup you use is vegan-certified.

9. Can I freeze this salad?
The quinoa and pumpkin can be frozen, but the salad is best assembled fresh.

10. What’s the best way to reheat the roasted pumpkin?
Reheat in a preheated oven at 350°F for 5–10 minutes to retain crispiness.

This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a celebration of fall flavors, offering a delightful mix of textures and tastes that will keep everyone coming back for seconds. Try it for your next holiday gathering or weeknight dinner and enjoy the warmth and comfort it brings to your table!