Description
Add a splash of color to your day with this sweet and savory pumpkin-cranberry quinoa salad. Made with just a handful of wholesome ingredients, this easy dish showcases some of Autumn’s best offerings but can be enjoyed all year round.
Ingredients
Units
Scale
Salad:
- Baking spray
- 4 cups pumpkin, cut into 1-inch cubes
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1 tsp cumin
- 2 cups cooked and cooled quinoa
- 2/3 cup dried cranberries
- 1/3 cup feta
- 3 cups baby arugula
- 1/3 cup roasted pumpkin seeds (optional)
Dressing:
- 1 tbsp extra virgin olive oil
- 1–2 tbsp balsamic vinegar”
Instructions
- Preheat the oven to 400F/ 200C and line a medium-large baking sheet with aluminum foil.
- Lightly grease the baking sheet with extra virgin olive or baking spray.
- Chop the pumpkin into 1-inch cubes, as needed.
- Add the pumpkin, extra virgin olive oil, salt, and cumin to a large mixing bowl, and toss to coat.
- Pour the pumpkin onto the lined baking tray and spread to form a single layer.
- Insert the baking tray into the oven and bake for 20-25 minutes or until the pumpkin is tender.
- Remove the pumpkin from the oven and allow to cool.
- Add the cooked quinoa, dried cranberries, feta, cooked pumpkin, arugula, roasted pumpkin seeds, balsamic and olive oil to a large salad bowl. Toss gently to combine the ingredients and serve.
Notes
Ingredient substitutions:
1) Pumpkin can be substituted for butternut squash or other winter squash varietals;
2) Dried cranberries can be swapped for dried cherries;
3) Arugula can be substituted for baby kale