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A serving platter of roasted pumpkin quinoa salad topped with goats cheese and pomegranate seeds.

Roast Pumpkin and Quinoa Salad with Goats Cheese - US Cups

Robyn
This roast pumpkin salad is a winter salad that is packed with flavours and textures, and brightens up the darkest winter days. Naturally gluten-free, this filling salad is delicious on its own as well as making a tasty side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, Lunch, Side Dish
Cuisine International
Servings 4 people
Calories 506 kcal

Equipment

  • 1 baking tray lined with baking paper

Ingredients
  

  • 21 oz pumpkin peeled and cut into 1-2 cm / ¾ inch cubes
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • ½ c quinoa uncooked
  • 4 oz rocket or baby spinach
  • 14 oz tinned lentils drained
  • 3½ oz goats cheese
  • ⅓ c pecans toasted
  • ½ pomegranate

Maple Syrup Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1-2 teaspoons maple syrup to taste
  • ½ teaspoon Dijon mustard
  • salt
  • black pepper

Instructions
 

  • Rinse the quinoa well under a running tap to get rid of the bitter tasting saponins, then cook it according to the packet instructions. Drain well and leave to cool.
  • Meanwhile, heat the oven to 200℃ fan / 220℃ / 428℉.
  • Roast the pumpkin in 1 tablespoon oil, salt and pepper for 25 minutes, stirring half way through. Leave to cool on the tray to room temperature.
  • Toast the pecans in a dry pan until they smell sweet and fragrant. Remove, then once cool enough to handle, roughly break into pieces.

Maple Syrup Dressing

  • Add the olive oil, red wine vinegar, maple syrup, Dijon mustard and a pinch of salt and black pepper to a jar, screw on the lid, and shake to combine.

Assemble The Salad

  • Combine the cooked quinoa with the roast pumpkin, lentils, rocket/ arugula and pecans and mix with ⅔ of the dressing. Place on a serving plate or bowl.
  • Crumble over the goats cheese and sprinkle over the pomegranate seeds. Drizzle over the remaining dressing.
  • Serve immediately.
  • Any leftover salad will keep in an airtight container in the fridge for up to 2 days.

Notes

INGREDIENTS
  • Maple syrup - I prefer a less sweet dressing, so make it with just 1 teaspoon of maple syrup.
  • Pumpkin – I have made this salad with roast. butternut too, however I happened to have a large pumpkin my friend grew and so have used that for these photos.
  • Quinoa – this gluten-free grain is delicious in salads, not only does it add ‘substance’ all all those extra nutrients, but it helps to turn this into a salad that will keep you full all afternoon.
  • Pecans – or walnuts or, for a nut-free salad, pumpkin seeds are delicious.
  • Rocket / arugula – baby spinach would be delicious here, although it doesn’t have that peppery taste that rocket does.
Toasting the pecans in the oven - tip onto a baking tray and cook for 5 minutes in the oven whilst the pumpkin is roasting, if you have space.

Nutrition

Calories: 506kcalCarbohydrates: 50gProtein: 21gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 12mgSodium: 112mgPotassium: 1195mgFiber: 12gSugar: 8gVitamin A: 13759IUVitamin C: 20mgCalcium: 157mgIron: 7mg
Keyword quinoa salad, roast pumpkin salad

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