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. 
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
Author Rhian Williams


  • 800 g (28 oz) pumpkin , deseeded and cut into cubes *
  • 2 tablespoons (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 (Handful ) dried cranberries (or sub dried sour cherries)
  • 1 (1 ) red onion , finely sliced

For the dressing:

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

To serve (optional):

  • Pumpkin seeds


  • 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


*Or substitute with butternut squash or sweet potato


Calories: 428kcal | Carbohydrates: 58g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 1079mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17025IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 4.6mg