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Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

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A wholesome and vibrant salad that combines the earthy sweetness of roasted pumpkin, the crunch of caramelized pecans and roasted pumpkin seeds, and the tangy burst of dried cranberries. Paired with protein-packed quinoa and a citrusy maple dressing, this dish is perfect as a side or a light main meal.

Ingredients

Scale

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

Toasted Caramelized Pecans:

  • 1/2 cup pecans
  • 2 tbsp maple syrup
  • Generous pinch of salt

Roasted Pumpkin Seeds:

  • Pumpkin seeds (from the pumpkin, washed thoroughly)
  • 1 tbsp light olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 pinch chili powder
  • 1 pinch paprika
  • 1 tsp maple syrup

Dressing:

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

Instructions

  • Roast the Pumpkin:
    • Preheat the oven to 190–200°C (375–400°F).
    • Spread cubed pumpkin over a large baking tray. Drizzle with olive oil, garlic powder, salt, and pepper.
    • Toss with your hands to coat evenly.
    • Roast for about 50 minutes, or until the pumpkin is tender inside and crispy outside.
  • Roast the Pumpkin Seeds:
    • Grease the bottom of a small baking tray.
    • Pat the washed seeds dry and mix with olive oil, salt, garlic powder, chili powder, paprika, and maple syrup in a bowl.
    • Spread the seeds over the greased tray and roast in the oven for 10–15 minutes, or until crispy. Let cool completely.
  • Caramelize the Pecans:
    • Heat a small frying pan over medium-high heat. Add pecans and toast 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 and set aside.
  • Cook the Quinoa:
    • Rinse 1 cup quinoa and add to a pot with 2 cups salted water or vegetable broth.
    • 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 still warm to allow it to wilt slightly.
  • Make the Dressing:
    • Combine orange juice, olive oil, apple cider vinegar, maple syrup, salt, and garlic powder in a jar.
    • Shake well to combine.
  • Assemble the Salad:
    • In a large bowl, combine the quinoa-spinach mixture, roasted pumpkin, and dried cranberries. Stir gently to mix.
    • Just before serving, top with the toasted pecans, roasted pumpkin seeds, and drizzle the dressing over the salad.

Notes

  • This salad can be served warm or cold.
  • Feel free to add feta or goat cheese for extra creaminess.
  • Swap quinoa with couscous or farro if desired.

Nutrition

Find it online: https://deliceflash.com/roasted-pumpkin-pecan-cranberry-quinoa-salad/