Autumn Harvest: Roasted Pumpkin & Pecan Quinoa Salad Recipe

Crafting a mouthwatering roasted pumpkin, pecan & cranberry quinoa salad brings unexpected layers of texture and comfort to your autumn table.

Crisp seasonal ingredients dance together in a vibrant medley that celebrates harvest flavors.

Nutty quinoa provides a protein-packed foundation for this colorful creation.

Toasted pecans add a delightful crunch that contrasts beautifully with soft roasted pumpkin chunks.

Bright ruby cranberries burst with tangy sweetness throughout each delectable bite.

Warm spices weave magic into every forkful, promising a wholesome meal that feels both indulgent and nutritious.

Roasted Pumpkin, Pecan & Cranberry Quinoa Salad – What Goes In

• Pumpkin: Sweet base with mild flavor, choose a firm and fresh gourd.
• Pumpkin Seeds: Crunchy topping with protein, select fresh raw seeds.
• Pecans: Rich nutty element with caramelized sweetness, opt for whole raw nuts.
• Baby Spinach: Fresh green addition that wilts with warm quinoa.

• Quinoa: Protein-packed grain with fluffy texture, rinse before cooking to remove bitter coating.

• Dried Cranberries: Tart and sweet accent, select unsweetened or lightly sweetened variety.

• Orange Juice: Bright citrus base for dressing.
• Olive Oil: Smooth binding element for dressing.
• Apple Cider Vinegar: Tangy acidic component.
• Maple Syrup: Natural sweet liquid for balance.
• Salt: Flavor enhancer.
• Garlic Powder: Aromatic seasoning.

• Salt: Flavor enhancer for multiple components.
• Pepper: Mild spice for depth.
• Garlic Powder: Versatile aromatic seasoning.
• Chili Powder: Optional heat element.
• Paprika: Mild smoky seasoning.

Roasting Pumpkin Quinoa Salad with Holiday Flair

Step 1: Prepare Pumpkin for Roasting

Crank up your oven to a toasty 190–200°C (375–400°F).

Scatter pumpkin cubes across a baking tray.

• Olive oil
• Garlic powder
• Salt
• Pepper

Use your hands to ensure every cube gets a delicious coating.

Slide the tray into the oven and roast for about 50 minutes until the pumpkin turns tender inside and crispy outside.

Step 2: Create Crunchy Pumpkin Seeds

Lightly grease a small baking tray.

Dry the washed seeds thoroughly.

• Olive oil
• Salt
• Garlic powder
• Chili powder
• Paprika
• Maple syrup

Spread the seeds on the greased tray and roast for 10–15 minutes until they become wonderfully crispy.

Let them cool completely.

Step 3: Transform Pecans

Heat a small frying pan over medium-high heat.

Toss in pecans and toast for 2 minutes on each side.

Drizzle with maple syrup and sprinkle salt, stirring to coat.

Continue toasting for 2–3 more minutes, then remove from heat.

Step 4: Cook Fluffy Quinoa

Rinse quinoa and combine with salted water or vegetable broth in a pot.

Bring to a boil, then reduce heat and cover.

Simmer for about 15 minutes until liquid disappears and quinoa becomes fluffy.

Stir in baby spinach while still warm to create a gentle wilting effect.

Step 5: Whip Up Zesty Dressing

• Orange juice
• Olive oil
• Apple cider vinegar
• Maple syrup
• Salt
• Garlic powder

Shake vigorously until well blended.

Step 6: Build Your Vibrant Salad

• Quinoa-spinach mixture
• Roasted pumpkin
• Dried cranberries

Just before serving, sprinkle with toasted pecans and roasted pumpkin seeds.

Drizzle the dressing over the top for a burst of flavor.

Fall Harvest Salad Tips with Pumpkin & Pecan

• Cut pumpkin into uniform cubes for even cooking and crispy edges. Use a sharp knife and ensure pieces are similar in size to guarantee consistent roasting.
• Pat pumpkin seeds completely dry before roasting to achieve extra crispiness. The maple syrup caramelizes beautifully when seeds are moisture-free.
• Use vegetable broth instead of water to add deeper flavor to quinoa. Let quinoa rest for 5 minutes after cooking to achieve fluffy, light consistency.
• Whisk dressing ingredients vigorously to create smooth, well-integrated flavors. Let dressing sit for 10 minutes before serving to allow ingredients to meld together.
• Substitute maple syrup with agave nectar for vegan version. Replace pecans with sunflower seeds for nut-free alternative, maintaining similar crunch and nutrition.

Save Roasted Pumpkin Pecan Quinoa Salad

• Store the salad in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate to prevent the quinoa from becoming soggy.
• Warm the salad gently in the microwave for 30-45 seconds, or let it sit at room temperature for 10-15 minutes before serving to take the chill off.
• Add a splash of fresh dressing or a drizzle of olive oil when reheating to revive the flavors and restore moisture.
• Avoid freezing this salad, as the quinoa and vegetables will lose their texture and become mushy when thawed.

Flavor Partners for Pumpkin Cranberry Quinoa Salad

• Perfect Wine Pairing: Select a crisp Riesling to complement the sweet roasted pumpkin and maple flavors, cutting through the richness of pecans while enhancing the salad's earthy undertones.
• Sparkling Beverage Option: Choose a sparkling apple cider that mirrors the salad's autumnal profile, offering a light, refreshing counterpoint to the robust quinoa and caramelized nuts.
• Herbal Tea Match: Brew a warm chamomile or ginger tea that softens the salad's complex textures and amplifies its natural sweetness, creating a harmonious winter-inspired dining experience.
• Craft Beer Companion: Opt for a seasonal amber ale with subtle caramel notes that beautifully echo the roasted pumpkin seeds and maple-glazed pecans, adding depth to each bite.

Pumpkin Quinoa Salad Mix-It-Up Options

• Vegan Protein Boost: Replace quinoa with lentils or chickpeas for added plant-based protein and a different texture.
• Gluten-Free Adaptation: Ensure all ingredients are certified gluten-free and use certified gluten-free quinoa or substitute with rice.
• Nut-Free Version: Swap pecans with sunflower seeds or pumpkin seeds for a crunchy alternative that's safe for nut allergies.
• Mediterranean Spin: Add crumbled feta cheese, replace maple syrup with lemon juice, and include chopped fresh herbs like parsley or mint for a Mediterranean-inspired variation.

FAQs

• Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free and is an excellent grain alternative for people with gluten sensitivities or celiac disease. It’s a complete protein source packed with essential nutrients.

• How nutritious is this salad?

This salad is incredibly nutrient-dense, offering a balanced mix of protein from quinoa, healthy fats from pecans and olive oil, vitamins from pumpkin and spinach, and antioxidants from cranberries and pumpkin seeds.

• Can I make this salad ahead of time?

You can prepare most components in advance. Roast the pumpkin, quinoa, and nuts separately, and store them in the refrigerator. Assemble the salad just before serving to maintain the texture and freshness.

• What can I substitute for pecans?

If you have nut allergies or prefer a different flavor, you can replace pecans with sunflower seeds, pumpkin seeds, or almonds while maintaining a similar crunchy texture and nutritional profile.

What Sets Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Apart

• Unleash Nutritional Powerhouse: This quinoa salad combines superfoods like quinoa, pumpkin, and pecans, delivering exceptional nutritional value with protein, fiber, and essential vitamins in every delightful bite.
• Master Seasonal Comfort: Perfect for autumn gatherings, this warm and hearty salad captures seasonal flavors with roasted pumpkin, caramelized pecans, and sweet-tangy cranberries that celebrate fall's rich culinary traditions.
• Customize with Ease: Adaptable recipe allows simple ingredient swaps like different nuts, greens, or dressing variations, making it flexible for various dietary preferences and pantry availability.
• Quick Gourmet Experience: Despite multiple preparation steps, each component can be prepared simultaneously, reducing total cooking time and creating a restaurant-quality dish at home without complicated techniques.

Roasted Pumpkin, Pecan & Cranberry Quinoa Salad Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Delicious roasted pumpkin, pecan & cranberry quinoa salad brings autumn’s warmth to your plate with hearty quinoa, caramelized pumpkin, and tangy cranberries. Nutty pecans and zesty herbs elevate this seasonal dish, promising a perfect balance of flavors you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 small pumpkin (peeled and de-seeded; reserve seeds)
• 1 cup quinoa
• 2 handfuls baby spinach

Roasted Nuts and Seeds:

• 1/2 cup pecans
• Pumpkin seeds (from the pumpkin, washed thoroughly)

Seasonings and Dressing:

• 4 tablespoons light olive oil (for roasting)
• 2 tablespoons light olive oil (for pumpkin seeds)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup (for pecans)
• 1 tablespoon maple syrup (for pumpkin seeds)
• 1 tablespoon apple cider vinegar
• 2 teaspoons garlic powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon salt (for pumpkin seeds)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Juice of 1 orange
• Salt and pepper, to taste
• Generous pinch of salt (for pecans)
• Generous pinch of salt (for dressing)

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Instructions

1. Transform the pumpkin into a crispy, caramelized delight by heating the oven to a robust temperature. Scatter pumpkin cubes across a baking sheet, massaging them with olive oil, garlic powder, salt, and pepper until thoroughly coated.
2. Roast the seasoned pumpkin cubes for approximately 50 minutes, ensuring they develop a golden exterior while maintaining a tender interior.
3. Prepare pumpkin seeds by meticulously drying them and blending with a harmonious mix of olive oil, salt, garlic powder, chili powder, paprika, and maple syrup.
4. Spread the seed mixture onto a greased tray, roasting until they crackle and crisp, then allow them to cool completely.
5. Create candied pecans by gently toasting them in a skillet, then introducing maple syrup and salt to develop a rich, glossy coating.
6. Cleanse quinoa thoroughly, then simmer in salted water or vegetable broth until the grains become light and fluffy.
7. While quinoa is still warm, fold in baby spinach, allowing the leaves to gently wilt from the residual heat.
8. Craft a vibrant dressing by whisking together orange juice, olive oil, apple cider vinegar, maple syrup, salt, and garlic powder in a sealed jar.
9. Assemble the salad by combining the quinoa-spinach blend with roasted pumpkin and dried cranberries.
10. Finish by garnishing with caramelized pecans and roasted pumpkin seeds, then drizzle the prepared dressing just before serving.

Notes

• Customize spice levels by adjusting chili powder and garlic powder to match personal heat preferences.
• Swap quinoa with brown rice or couscous for gluten-free or alternative grain options.
• Toast nuts carefully to prevent burning, watching them closely during caramelization process.
• Prepare components ahead of time and assemble just before serving to maintain crisp textures and fresh flavors.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 10 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 6 g
• Protein: 8 g
• Cholesterol: 0 mg