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    Recipes » Recipes » Lunch & Dinner

    Pumpkin Quinoa Salad (Vegan + GF)

    Last updated - July 14, 2021; Published - November 13, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Jump to Video Print Recipe
    Photo of quinoa, roasted pumpkin and sliced red pepper salad on a grey plate against a dark green background

    This Pumpkin Quinoa Salad is full of flavour: the nutty quinoa pairs beautifully with the sweet, tender pumpkin, caramelised red onion, tart, juicy cranberries and crunchy pumpkin seeds. The tangy, sweet and salty dressing is super easy to make too! It makes a great make-ahead side dish for Thanksgiving or Christmas, but is also great for meal prep or packed lunches.

    Pumpkin quinoa salad with red onion, roasted pumpkin and pumpkin seeds on plate

    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 vibrant reds, burnished oranges, deep purples and khaki greens.

    It's healthy and nutritious but also filling and satisfying, high in protein and fibre, and naturally vegan and gluten-free.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place the pumpkin cubes on a rectangular baking tray lined with baking paper.
    • Drizzle with olive oil and sprinkle with salt + pepper.
    Pieces of pumpkin on a baking tray lined with baking paper
    • Roast in the oven for around 30 minutes.
    Pieces of roasted pumpkin on a baking tray lined with baking paper
    • Cook the quinoa according to instructions on packet.
    Quinoa and dried cranberries in a pan with water

    Tip: Add the dried cranberries to the quinoa before cooking as they become softer and juicier when cooked.

    Cooked quinoa and dried cranberries in a pan
    • Fry the red onion for 10 minutes.
    Sliced red onions being cooked in a frying pan
    • Place the cooked quinoa and cranberries in a glass mixing bowl with the roasted pumpkin and red onion.
    • Mix together the ingredients for the dressing in a small bowl.
    • Pour the dressing over the salad and mix well.
    Roasted pumpkin cubes, cooked quinoa and dried cranberries, fried red onion slices and a small bowl of dressing on a plate
    • Serve onto plates and sprinkle over the pumpkin seeds, if desired.

    How long does this keep for?

    This Pumpkin Quinoa Salad can be eaten warm or cold and keeps covered in the fridge for up to a few days.

    Substitutions you can make

    • The pumpkin can be replaced with butternut squash or sweet potato.
    • You can use pre-cooked quinoa to make it easier.
    • You can replace the dried cranberries with dried sour cherries.
    • You can replace the quinoa with brown rice, wild rice or buckwheat, or another grain such as couscous or barley if you don't need it to be gluten-free.
    • You can replace the pomegranate molasses with any other sweetener.
    • You can replace the balsamic vinegar with apple cider vinegar.
    • You can add any vegetables you like: sliced red pepper, grated carrot, chopped cucumber etc.
    • You can replace the pumpkin seeds with pine nuts.

    More festive side dishes

    • Scalloped Sweet Potato Gratin
    • Cauliflower Cheese Gratin
    • Green Bean Casserole
    • Stuffing
    • Potato Dauphinoise Gratin

    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 #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    Pumpkin quinoa salad with red onion, roasted pumpkin and pumpkin seeds on plate

    Pumpkin Quinoa Salad (Vegan + GF)

    This Pumpkin Quinoa Salad is super easy to make, super healthy, full of flavour and packed with veggies. 
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: pumpkin quinoa salad, vegan quinoa salad, vegan thanksgiving side dish
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 as a main, 8 as a side
    Calories: 460kcal
    Author: Rhian Williams

    Ingredients

    • 800 g (28 oz) pumpkin , deseeded and cut into cubes *
    • 2 tablespoons olive oil divided (or sub coconut, rapeseed or vegetable oil)
    • Salt + pepper to taste
    • 255 g (1 ½ cup) uncooked quinoa
    • 40 g (â…“ cup) dried cranberries (or sub dried sour cherries)
    • 1 red onion , finely sliced

    For the dressing:

    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar (or sub apple cider vinegar)
    • 1 teaspoon pomegranate molasses (or sub any other sweetener)
    • Salt + pepper to taste

    To serve (optional):

    • Pumpkin seeds

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the pumpkin cubes on a baking tray (lined with baking paper), drizzle with 1 tablespoon of the oil and sprinkle with salt + pepper.
    • Roast in oven for around 30 minutes, until soft and slightly browned.
    • Meanwhile, cook the quinoa according to instructions on packet (add the dried cranberries to the quinoa before cooking as they become softer and juicier when boiled).
    • Heat up 1 tablespoon of oil in a frying pan and add the red onion once hot.
    • Fry for around 10 minutes until softened and slightly caramelised.
    • Place the cooked quinoa and cranberries in a large bowl with the roasted pumpkin and red onion.
    • Mix together the ingredients for the dressing in a small bowl.
    • Pour the dressing over the salad and mix well.
    • Serve onto plates and sprinkle over the pumpkin seeds, if desired.
    • Keeps covered in the fridge for up to a few days.

    Video

    Notes

    *Or replace with butternut squash or sweet potato.
    Nutrition Facts
    Pumpkin Quinoa Salad (Vegan + GF)
    Amount Per Serving
    Calories 460 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g15%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 11g
    Sodium 8mg0%
    Potassium 1088mg31%
    Carbohydrates 66g22%
    Fiber 7g28%
    Sugar 14g16%
    Protein 11g22%
    Vitamin A 17035IU341%
    Vitamin C 20mg24%
    Calcium 81mg8%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

     

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      Recipe Rating




    1. Sally

      April 30, 2018 at 3:22 pm

      5 stars
      Made this the other day and it was simple and delicious! The cranberries are a great idea

      Reply
      • Rhian Williams

        April 30, 2018 at 3:30 pm

        Thank you!

    2. Alice Taylor

      November 13, 2018 at 9:20 pm

      5 stars
      Delish thanks!

      Reply
      • Rhian Williams

        November 13, 2018 at 10:52 pm

        Thank you!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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