Ingredients
Roasted Pumpkin and Nuts
- 1 small pumpkin or medium butternut squash (about 1.4kg / 3lb)
- 1 tablespoon oil (such as olive or vegetable oil)
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ¾ cup pecans (90g / about 3oz)
Quinoa and Fresh Ingredients
- ½ cup quinoa, rinsed well (100g / 3 ½ oz)
- 1 medium spring onion (green onion/scallion), finely sliced
- ⅓ cup dried cranberries (40g / about 1 ½ oz)
- ⅓ cup chopped fresh mint
Maple Orange Vinaigrette
- ⅓ cup light flavored olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 3 teaspoons Dijon mustard
- 1 tablespoon maple syrup
Instructions
- Preheat and prepare pumpkin: Preheat your oven to 200°C (about 400°F). Peel the pumpkin or butternut squash, remove the seeds, and cut into evenly sized cubes.
- Toss pumpkin with seasoning: In a large bowl, mix the pumpkin cubes with 1 tablespoon oil, 1 tablespoon maple syrup, salt, pepper, and paprika. Ensure all pieces are evenly coated.
- Roast the pumpkin: Spread the pumpkin on a baking tray in a single layer and roast in the oven for about 35-45 minutes or until tender and caramelized, stirring halfway through for even cooking.
- Toast pecans: While the pumpkin roasts, toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring occasionally until fragrant and slightly browned. Remove from heat and set aside.
- Cook quinoa: Rinse quinoa well under cold water. In a pot, combine the quinoa with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is tender. Remove from heat and fluff with a fork.
- Prepare vinaigrette: In a small bowl, whisk together light olive oil, lemon juice, orange juice, Dijon mustard, and maple syrup until emulsified and well combined.
- Combine salad ingredients: In a large mixing bowl, combine the roasted pumpkin, cooked quinoa, toasted pecans, sliced spring onion, dried cranberries, and chopped fresh mint.
- Add dressing and toss: Pour the maple orange vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve and enjoy: Serve the pumpkin quinoa salad warm or at room temperature. It makes a great side dish or a satisfying light meal.
Notes
- You can use any neutral oil or olive oil for roasting and dressing.
- Maple syrup adds a lovely sweetness but can be adjusted or replaced with honey if preferred.
- For a nut-free version, replace pecans with roasted pumpkin seeds or omit entirely.
- Make sure to rinse quinoa thoroughly to remove its bitter coating (saponin).
- Salad can be made ahead and refrigerated—bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
