Pumpkin Quinoa Salad
This pumpkin quinoa salad is made with cranberries, pumpkin, pecans, quinoa, goat cheese, and a sweet and savory dijon dressing. A hearty fall recipe, it makes for the perfect light lunch or filling dinner!
The pumpkin takes an hour to roast, but everything else is ten minutes, and it keeps for days. Roasted pumpkin, cranberries, pecans, and goat cheese cover sweet, savory, crunchy, and creamy in one bowl.
The Best Pumpkin for Roasting
Sugar pumpkins, also known as pie pumpkins, are best for cooking. These are smaller and squatter than the kinds of pumpkins you carve jack-o-lanterns out of!
Most grocery stores carry sugar pumpkins around the fall season in the produce section or seasonal section of the store.
However, if you can’t find a cooking pumpkin, you can also use butternut squash, acorn squash, or kabocha squash instead.
Ingredients & Substitutions
For the Pumpkin Quinoa Salad
- Pumpkin - Sugar pumpkins work best for cooking. Or, use butternut squash, acorn squash, or kabocha squash instead.
- Olive oil - Helps the pumpkin caramelize in the oven.
- Spices - Sea salt, cinnamon, and black pepper combine to create a robust flavor.
- Quinoa - The base of the salad. It soaks up the extra dressing as it sits, which is why this one gets better on day two. Any other grain you prefer could be substituted.
- Pecans - Add a bit of crunch and rich, butter flavor.
- Cranberries - A pop of color and a chewy, tart-sweet bite against the soft pumpkin.
- Pumpkin seeds - Whole, roasted pumpkin seeds or pepitas ensure that none of the pumpkin goes to waste and make for a filling salad.
- Goat cheese - A sprinkle adds an extra layer of creamy texture and a slightly salty taste. If preferred, substitute feta, bleu cheese, or a dairy free cheese instead.
For the Dressing
- Olive oil - Forms the base of the dressing.
- Apple cider vinegar - Adds a pop of acidity to the oil-based dressing.
- Maple syrup - Just a dash adds a touch of sweetness that enhances the pumpkin and cranberries for the most irresistible taste.
- Dijon mustard - Pairs with the maple syrup for the perfect balance of sweet and savory flavors.
- Spices - Garlic powder and sea salt add extra depth and can be adjusted to suit your preferences.
How to Cut a Pumpkin
Before you begin making your salad, you’ll need to slice and roast your pumpkin which can be a little tricky. You’ll need a large, sharp knife, chopping board, and vegetable peeler.
How to Make a Pumpkin Quinoa Salad with Cranberries
Once you’ve got your pumpkin sliced, the steps for this pumpkin cranberry quinoa salad recipe are super simple!
How to Serve
Serve it on its own for a full lunch. For dinner, add grilled chicken or shrimp, or tofu to keep it vegetarian. Or, serve it as an appetizer or side dish with all your favorite main courses like white chicken chili or turkey meatballs.
How to Store
If you have leftover salad or want to prepare it ahead of time, it can be stored in an airtight container. It will stay fresh in the fridge for up to 4 days. When ready to enjoy, be sure to give it a little stir to distribute any excess dressing.
Frequently Asked Questions
Yes, butternut squash works just as well in place of the pumpkin in this salad. You will season and cook it the same.
Yes, quinoa is gluten free but as always, it’s best to check your labels!
Skip the goat cheese altogether or substitute with a dairy free feta cheese.
Check out these recipes for more fall flavors:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Pumpkin Quinoa Salad
Ingredients
- 5 cups pumpkin - cubed (approx. 1 small sugar pumpkin)
- ¼ cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon pepper
- 1 ½ cup quinoa
- ¾ cup pecans - chopped
- ½ cup cranberries
- ⅓ cup pumpkin seeds - or pepitas
- 4 oz goat cheese
For the dressing:
- ½ cup olive oil
- 3 tablespoon apple cider vinegar
- 3 tablespoon maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 F. Spread out the cubes of pumpkin (see notes section for how to cut a pumpkin if needed) on a baking sheet. Pour the olive oil over the pumpkin along with the sea salt, cinnamon, and pepper. Rub the spices and oil into the cubes of pumpkin with your hands or toss well with a spatula. Roast the pumpkin in the oven for 45 minutes - 1 hour until soft.
- While the pumpkin is cooking, make the quinoa according to package directions. Once the quinoa is nice and fluffy in the pot, I like to run cold water over it to cool it down slightly before I mix all the salad ingredients together. Simply add some cold water to the pot and strain after a few minutes.
- In a large bowl, add the quinoa, roasted pumpkin, chopped pecans, cranberries, and pumpkin seeds. Toss well to combine.
- Prepare the dressing by adding the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and sea salt to a bowl or jar. Whisk well with a spoon to incorporate the ingredients. Pour the dressing over the quinoa mixture and toss again to distribute. There will be excess dressing that accumulates in the bottom of the bowl. As the salad sits, the quinoa will absorb it which is what we want!
- When ready to serve, crumble the goat cheese over top of the salad, give it a little toss, and enjoy!
Hi, can I use red quinoa instead of the white?
Absolutely!