• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
    • Contact
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template

The Fit Peach logo

menu icon
go to homepage
  • Recipes
  • About
  • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dietary Need » Dairy free » Pumpkin Quinoa Salad

    Published: Oct 13, 2022 by Shyanne Reynolds

    Pumpkin Quinoa Salad

    • Share
    Jump to Recipe

    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! 

    Overhead view of pumpkin quinoa salad with goat cheese in a black bowl.
    Jump to:
    • The Best Pumpkin for Roasting
    • Ingredients and Substitutions
    • How to Cut a Pumpkin 
    • How to Make a Pumpkin Quinoa Salad with Cranberries
    • How to Serve
    • How to Store
    • Frequently Asked Questions
    • Recipe

    With fall in full swing, pumpkin-filled recipes like chocolate chip pumpkin bread, almond flour pumpkin muffins, and gluten free chocolate chip oatmeal pumpkin cookies are everywhere. Honestly, I’m here for it all! Yet, as much as I love a sweet treat, I can’t live on muffins or cookies all day long. So, I do my best to incorporate all the flavors of fall into savory recipes, too! 

    That said, this pumpkin quinoa salad is one of my go-to options for a quick lunch or satisfying dinner. Even better, it comes together in minutes and can be made in advance to enjoy throughout the week. Bursting with hearty roasted pumpkin, sweet cranberries, and more, it’s sweet, savory, and so good for you, too. In my opinion, it’s one of the best ways to use up your fresh produce, and the perfect excuse to peruse your local farmer’s market. 

    Quinoa salad with roasted pumpkin and goat cheese.

    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 and Substitutions

    Pumpkin quinoa salad ingredients on a wooden surface.

    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 to caramelize the pumpkin while providing a good source of healthy fats. 
    • Spices - Sea salt, cinnamon, and black pepper combine to create a robust flavor. 
    • Quinoa - A pseudo-grain that provides complex carbs, complete protein, and fiber to keep you full. Any other grain you prefer could be substituted. 
    • Pecans - Add a bit of crunch and rich, butter flavor.  
    • Cranberries - Used to provide a pop of color, a slightly sweet taste, and even more nutrients.
    • 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 - Allows for more nutrient absorption from the salad. 
    • 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. Getting started can be a bit tricky, but with the steps below you can have your pumpkin sliced with ease in no time. Before you begin, you’ll need a large, sharp knife, chopping board, and vegetable peeler. 

    Step 1: Cut the pumpkin in half. Place the bottom of the pumpkin on your chopping board, hold the stem, and insert the knife an inch or so below the top of the pumpkin. Then, move the knife down to meet the bottom of the cutting board. Turn the pumpkin around, and repeat on the opposite side, mirroring the first slice. You may need to run your knife back over the cuts a few times until the pumpkin splits in two. 

    A sugar pumpkin cut in half.

    Step 2: Deseed. Use a large spoon to scrape down each side, removing the pulp, strings, and seeds. Set it all aside, or save the seeds for roasting on their own. 

    Pumpkin halves with seeds removed.

    Step 3: Peel and cube. Using your knife, cut each pumpkin half into thick wedges. Then, use a vegetable peeler to remove the skin. Once peeled, continue to cut the wedges into small cubes ready to roast. 

    Pumpkin pieces with the skin removed.
    Pumpkin cut into cubes on a marble surface.

    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! 

    Step 1: Roast the pumpkin. Preheat your oven to 400 F, and arrange the cubed pumpkin in a single layer on a baking sheet. Using your hands or a spatula, coat the pumpkin with oil and spices. Bake for 45 minutes to 1 hour or until the pumpkin is fork-tender. 

    Pumpkin cubes tossed in spices and oil on a baking sheet.
    Roasted pumpkin cubes on a baking sheet.

    Step 2: Prepare the quinoa. While the pumpkin is roasting, prepare the quinoa according to the package instructions. Then, add cold water to the pot before straining to cool it down. 

    Pot of cooked quinoa with a spatula inside.

    Step 3: Toss. Add the cooked quinoa, roasted pumpkin, chopped pecans, cranberries, and pumpkin seeds to a large bowl, and toss to combine. 

    In a second, small bowl or jar, whisk the ingredients for the dressing until smooth. Then, pour the dressing over the bowl with the salad ingredients, and toss again. 

    Pumpkin quinoa salad in a glass bowl.
    Glass cup with maple dijon dressing.

    Step 4: Garnish and serve. When ready to enjoy, crumble the goat cheese on top of the cranberry quinoa salad, toss, and enjoy! 

    Bowl of pumpkin quinoa salad with goat cheese.

    How to Serve

    Thanks to the use of quinoa, this pumpkin quinoa salad is a great source of plant-based protein and is packed full of vitamins, nutrients, and fiber all on its own. However, you can also spruce it up with extra grilled chicken, shrimp, or tofu for a filling vegetarian meal. 

    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. 

    Black bowl with pumpkin quinoa salad.

    Frequently Asked Questions

    Can I use butternut squash in this recipe?

    Yes, butternut squash works just as well in place of the pumpkin in this salad. You will season and cook it the same.

    Is this recipe gluten free? 

    Yes, quinoa is gluten free but as always, it’s best to check your labels!

    How can I make this recipe dairy free? 

    Skip the goat cheese altogether or substitute with a dairy free feta cheese.

    Check out these recipes for more fall flavors:

    • Chicken Elote Salad
    • Raspberry and White Chocolate Muffins
    • Salmon Stir Fry

    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

    Overhead view of pumpkin quinoa salad with goat cheese in a black bowl.

    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, this salad makes for the perfect light lunch or filling dinner! 
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: American
    Keyword: cranberry quinoa salad, fall, pumpkin, pumpkin quinoa salad, salad
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 servings
    Calories: 306kcal
    Author: Shyanne Reynolds

    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!

    Notes

    To Cut a Pumpkin: Place the pumpkin on a large cutting board. Using your non-dominant hand hold the top of the stem. Then, with a large knife, slice downward and inch or two from the stem until you reach the bottom of the pumpkin. Turn it around, and repeat, slicing down the other side to split the pumpkin in two. Scrape out the seeds, pulp, and strings. Cut the pumpkin into wedges, remove the skin with a vegetable peeler, and cut the wedges into cubes. 
    Storing: Store the salad in an airtight container in the fridge where it will last for up to 4 days. When ready to enjoy, give it a little stir to distribute any excess dressing.

    Nutrition

    Calories: 306kcal | Carbohydrates: 22g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 342mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4223IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Chocolate Chip Pumpkin Pretzels
    Pumpkin Cheesecake Brownies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar


    Welcome to The Fit Peach where I share elevated everyday recipes for the health-focused foodie.

    Read more about Ansley here!

    • Facebook
    • Instagram
    • Pinterest


    New Year New You

    • Zucchini Involtini
    • Southwest Chicken Chili
    • Triple Berry Smoothie
    • Firecracker Bang Bang Shrimp

    Trending

    • Edible Brownie Batter
    • Air Fried Teriyaki Salmon Bites Rice Bowl
    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Almond Flour Peanut Butter Cookies


    Footer

    ↑ back to top

    More

    • About
    • Resources
    • Peach Perfect Financials
    • Contact

    Newsletter

    Subscribe to our monthly newsletter for more deliciousness!

    Recipes

    • Chocolate
    • Cookies
    • Savory
    • Drinks

    COPYRIGHT © 2020 THE FIT PEACH ALL RIGHTS RESERVED


    Accessibility Statement | Privacy Policy


    As an Amazon Associate I earn from qualifying purchases.