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.
Ingredients
Scale
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)
Instructions
- 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.
- Roast the seasoned pumpkin cubes for approximately 50 minutes, ensuring they develop a golden exterior while maintaining a tender interior.
- 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.
- Spread the seed mixture onto a greased tray, roasting until they crackle and crisp, then allow them to cool completely.
- Create candied pecans by gently toasting them in a skillet, then introducing maple syrup and salt to develop a rich, glossy coating.
- Cleanse quinoa thoroughly, then simmer in salted water or vegetable broth until the grains become light and fluffy.
- While quinoa is still warm, fold in baby spinach, allowing the leaves to gently wilt from the residual heat.
- Craft a vibrant dressing by whisking together orange juice, olive oil, apple cider vinegar, maple syrup, salt, and garlic powder in a sealed jar.
- Assemble the salad by combining the quinoa-spinach blend with roasted pumpkin and dried cranberries.
- 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