This Roasted Pumpkin and Quinoa Salad is a fall-inspired dish that’s nourishing, colorful, and full of warm flavor. Tender chunks of roasted pumpkin, fluffy quinoa, crisp greens, and a tangy maple Dijon dressing come together in a salad that’s hearty enough for a main but elegant enough for a holiday table.
I first tossed this salad together on a cool autumn day when I had leftover roasted squash and cooked quinoa in the fridge. A few simple additions like toasted seeds, dried cranberries, and a sharp vinaigrette made it feel complete—and totally satisfying.
It’s packed with protein, fiber, and seasonal goodness. You can customize it easily: try adding feta, goat cheese, chickpeas, or avocado. Serve warm or cold, for lunch, dinner, or as a side for Thanksgiving or Friendsgiving.
This is one of those salads that proves hearty and healthy don’t have to be boring. It’s cozy, crisp, and bursting with flavor in every bite.
Roasted Pumpkin and Quinoa Salad – Wholesome, Vibrant & Fall-Fresh
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss pumpkin with olive oil, salt, and pepper. Roast for 25 minutes until tender and golden.
- Cook quinoa according to package directions. Fluff with fork and let cool.
- In a large bowl, combine greens, quinoa, roasted pumpkin, cranberries, and pumpkin seeds.
- In a jar, whisk or shake together dressing ingredients.
- Pour dressing over salad and toss gently to combine.
- Optional: top with crumbled cheese or avocado. Serve warm or chilled.