Pumpkin Cranberry Quinoa Salad (Vegan + GF)

Pumpkin Cranberry Quinoa Salad (Vegan + GF)

This Pumpkin Cranberry Quinoa Salad is easy to make, so delicious and super healthy.

Pumpkin Cranberry Quinoa Salad (Vegan + GF)I’ve recently posted a savoury recipe (Pumpkin Soup) and a sweet recipe (Pumpkin Seed Cranberry Chocolate Bark), but this one is probably my favourite of them all!

This Pumpkin Cranberry Quinoa Salad is basically an autumnal twist on my summery Nectarine Tabbouleh – it still boasts a kaleidoscopic array of colours, but instead of bright yellows and vivid greens, we have more subdued hues, like burnished reds and oranges, deep purples and khaki greens.
Pumpkin Cranberry Quinoa Salad (Vegan + GF)I love the wonderful combinations of flavours and textures in this salad. I’ve paired dried cranberries with pumpkin in a biryani before, and I’ve used pumpkin seeds and cranberries together in sweet treats, so I was quite excited to use that combination again here!

And the final result was perfect – the nutty quinoa pairs beautifully with the sweet and tender kabocha pumpkin, caramelised red onion, crunchy sweet red peppers, juicy cranberries and crunchy roasted pumpkin seeds.

I then like to finish it all off with a 4-ingredient balsamic dressing, which provides the perfect combination of tart and sweet flavours.

Pumpkin Cranberry Quinoa Salad (Vegan + GF) Not only is this salad incredibly delicious, it’s also very healthy AND completely satisfying, thanks to all the protein, fibre and slow-release energy in the quinoa, veggies and seeds.

Also if you can’t get hold of pumpkin, butternut squash or sweet potato works well too!

This salad is delightfully easy to prepare ahead, so it’s perfect for a packed lunch. It’s also a great side dish to take along to festive gatherings as it’s vegan and gluten-free, so it suits a wide range of dietary requirements too.

Pumpkin Cranberry Quinoa Salad (Vegan + GF) If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Pumpkin Cranberry Quinoa Salad (Vegan + GF)
Pumpkin Cranberry Quinoa Salad (Vegan + GF)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This Pumpkin Cranberry Quinoa Salad is easy to make, so delicious and super healthy.

Course: Main Course, Side Dish
Servings: 4
Calories: 190 kcal
  • 1 pumpkin, deseeded and cut into cubes
  • 1 tablespoon olive oil (or sub coconut, rapeseed or vegetable oil)
  • Salt + pepper, to taste
  • 1 red onion, finely sliced
  • 4 portions quinoa
  • Handful of dried cranberries
  • 1 sweet red pepper, cut into thin strips
For the dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt + pepper, to taste
To serve:
  • Few tablespoons pumpkin seeds
  1. Preheat oven to 180 degrees (350 degrees)

  2. Place the pumpkin cubes on a baking tray, drizzle with oil and sprinkle with salt + pepper

  3. Roast in oven for around 30 minutes, until soft and slightly browned
  4. Add the red onion slices about 10 minutes before taking the pumpkin out - they should be golden brown and slightly caramelised

  5. Meanwhile, cook quinoa according to instructions on packet (add the dried cranberries to the quinoa before cooking as they become softer and juicier when boiled)
  6. Add the cooked quinoa and cranberries to a large bowl with the roasted pumpkin, red onion and red pepper 

  7. Mix together the ingredients for the dressing in a small bowl
  8. Serve onto plates and sprinkle over the pumpkin seeds
  9. Keeps covered in the fridge for up to a few days

  10. Pour the dressing over the salad and mix well

Recipe Notes

If you can't get hold of kabocha pumpkin, you can use any other type of pumpkin or butternut squash

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