Photo of quinoa, roasted pumpkin and sliced red pepper salad on a grey plate against a dark green background

Pumpkin Quinoa Salad (Vegan + GF)

This Pumpkin Quinoa Salad is super easy to make, super healthy, full of flavour and packed with veggies. 
5 from 2 votes
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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
Calories: 428kcal

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 1/2 cup) uncooked quinoa
  • Handful 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

Notes

*Or substitute with butternut squash or sweet potato
Nutrition Facts
Pumpkin Quinoa Salad (Vegan + GF)
Amount Per Serving
Calories 428 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Sodium 7mg0%
Potassium 1079mg31%
Carbohydrates 58g19%
Fiber 5g20%
Sugar 7g8%
Protein 11g22%
Vitamin A 17025IU341%
Vitamin C 20mg24%
Calcium 78mg8%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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