About This Roasted Pumpkin Quinoa Salad Recipe
Fall is the time of year for all things pumpkin! This salad is one of my favorites — it’s hearty, healthy, and packed with delicious autumn flavors.
The recipe features roasted pumpkin, quinoa, and two deliciously rich and creamy dressings that take it to another level. This salad is perfect for a quick and healthy lunch or dinner.
Pumpkin is one of those ingredients that can be used in a wide range of dishes. It can be used in sweet dishes like pies and cakes or in savory dishes like soups, salads, and stews.
One of my favorite ways to eat it is roasted. There are so many reasons to love roasted pumpkin — it’s not only delicious, but also incredibly healthy. It’s a great source of fiber and vitamin A, and it adds a delicious flavor to recipes.
Quinoa is a good source of protein, fiber, vitamins, and minerals, including iron, magnesium, and potassium. It’s also gluten-free, making it a great choice for those who are sensitive to gluten or have celiac disease. Quinoa is also relatively easy to cook — just rinse it in water before cooking, and you’re good to go!
The “yogurt” dressing is made from cashews and is a delicious and nutritious alternative to dairy yogurt. It’s made by blending cashews with water and a few more ingredients. And because it’s dairy-free, it’s an excellent option for people who are lactose intolerant or are allergic to milk proteins. This creamy dressing is paired with a coriander dressing, which is a delicious, healthy way to add some zip to your salads.
The best part? This salad is easy to customize based on your favorite ingredients. Give it a try; I promise you won’t be disappointed!
What You Need for This Roasted Pumpkin Quinoa Salad Recipe
- Pumpkin: I have used butternut pumpkin, which has a tan-yellow skin and deep orange fleshy pulp with a sweet, nutty taste.
- Coconut Oil: It adds richness to the pumpkin.
- Cinnamon: It gives that sweet, spicy, and woody flavor to the pumpkin that we all love.
- Quinoa: I like to use tri-color quinoa, which is a mix of white, red, and black quinoa and has a nutty flavor and crunchy texture.
- Pumpkin Seeds: They add a lovely crunchy texture to the salad.
- Salad Greens: I have used a mix of salad greens that include spinach, romaine, arugula, and red leaf.
- Dressings: The “yogurt” dressing made from cashews is creamy and rich, while the coriander dressing adds freshness. This combination adds a creamy richness to this salad that takes it to another level.
- Pumpkin: I have used butternut pumpkin, but it can be substituted with any other type of pumpkin. Sugar pumpkin, acorn squash, buttercup squash, pumpkin, delicata squash, or sweet potatoes are also great for this recipe.
- Coconut Oil: It can be substituted with any other vegetable oil such as avocado, canola, sunflower, grapeseed, almond, or extra virgin olive oil.
- Quinoa: I have used tri-colored quinoa, but you can also use white, black, or red quinoa. Wild rice, millet, or farro are great for this recipe, too.
- Salad Greens: I have used a mix of leaves, but you can also use only lettuce or any other leaf salad that you have on hand.
- Apple Cider Vinegar: It can be substituted with white vinegar.
Is this roasted pumpkin and quinoa salad meant to be eaten warm or cold?
It is totally up to you. You can add the cooked quinoa and roasted pumpkin to the salad greens and eat immediately while warm, or you can prepare the ingredients in advance and enjoy it at room temperature or chilled.
Roasted Pumpkin Quinoa Salad with “Yogurt” and Coriander Dressings
This delicious and healthy roasted pumpkin and quinoa salad with two amazing dressings is perfect for autumn but can be enjoyed all year round.
Yield: 3-4 servings
For the “yogurt” dressing:
For the coriander dressing:
How To Make Roasted Pumpkin Quinoa Salad with “Yogurt” and Coriander Dressings Step By Step
Preheat the oven to 220℃ / 428℉.
Wash and dry the pumpkin, remove the seeds, peel and cut it into chunks.
Place the chopped pumpkin in a bowl and toss it with coconut oil, cinnamon, salt, and black pepper.
Spread the pumpkin chunks onto a baking tray lined with parchment paper and roast in the preheated oven for about 40 minutes or until the pumpkin is tender.
Rinse the quinoa and cook it in the rice cooker or on the stovetop.
Toast the pumpkin seeds in a small pan over low heat for 1-2 minutes, then set aside.
Add all the ingredients for the “yogurt” dressing to a blender and pulse until smooth.
Scoop into a bowl, taste it, and season with more salt and pepper if needed.
Without cleaning your blender, add all the ingredients for the coriander dressing into it and pulse until smooth. This way, the cashew yogurt will add a bit of creaminess to the coriander dressing.
Pour it into a bowl, taste it, and season with more salt if needed.
When the pumpkin is roasted, place the salad greens on a platter, add the roasted pumpkin on top, followed by cooked quinoa and toasted pumpkin seeds, and then drizzle both dressings. Enjoy!
- To cook quinoa on a stovetop, combine it with water in a pot, bring it to a boil, reduce the heat, and let it simmer for about 15 minutes or until the quinoa has absorbed all the water. Remove the pot from the heat and let it sit, covered, for 5 minutes. Take off the lid and use a fork to fluff the quinoa. Usually, the ratio that I use is one part uncooked quinoa and two parts of water.