This roast pumpkin salad with a maple syrup dressing is packed with quinoa, lentils, peppery rocket (arugula), creamy goats cheese, toasted pecans and juicy bursts of pomegranate seeds. It is a meal in itself, but also pairs beautifully with roast chicken or grilled meats.
I love salads, and eat them all year round celebrating whatever is in season; from the summery peach orzo salad, to wintery roast parsnip salad. This roasted pumpkin salad is perfect for Autumn or Winter when there is an abundance of pumpkin.
Whilst there is plenty of room for a simple rocket salad to serve alongside a piece of barbecued steak or roasted chicken or vegetables; I do enjoy salads that are packed with different flavours and textures, and with enough ‘substance’ to keep you full for hours. This pumpkin salad is one of those salads. To keep things easier, I often cook the quinoa and roast the pumpkin, store them both in the fridge, and then assemble the salad just before serving. The mixed salad does keep in the fridge for a couple of days; however the rocket tends to wilt.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pumpkin – or substitute with butternut squash, which works just as well.
- Quinoa – this gluten-free grain is delicious in salads; not only does it add extra nutrients, but it helps to turn this into a salad that will keep you full all afternoon long.
- Pecans – or sub with walnuts or, for a nut-free salad, pumpkin seeds are a delicious alternative.
- Rocket / arugula – baby spinach would be delicious here if you don’t want to use rocket, although it doesn’t have that peppery taste that rocket does.
Serving Ideas
Whilst this roasted pumpkin salad is a meal by itself, it is also delicious served with fish, chicken, beef, or lamb.
Make ahead/storage
- Meal prep: cook the quinoa and roast the pumpkin, then store, covered in the fridge for up to 3-4 days. Mix the dressing in the jar and store in the fridge for up to 4 days.
- Leftover salad: will keep in the fridge for up to 2 days. However the rocket tends to wilt, so it is best eaten within 24 hours once assembled.
Why not try…
You may also like these other easy pumpkin recipes:
Roast Pumpkin and Quinoa Salad with Goats Cheese
Author: 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.
Gluten Free
Equipment
- 1 baking tray lined with baking paper
Ingredients
- 600 g pumpkin peeled and cut into 1-2 cm / ¾ inch cubes
- 1 tablespoon olive oil
- salt
- black pepper
- 100 g quinoa uncooked
- 120 g rocket or baby spinach
- 400 g tinned lentils drained
- 100 g goats cheese
- 50 g 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.
Nutrition
Calories: 506kcalCarbohydrates: 50gProtein: 21gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 12mgSodium: 112mgPotassium: 1195mgFiber: 12gSugar: 8gVitamin A: 13759IUVitamin C: 20mgCalcium: 157mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 600 g pumpkin peeled and cut into 1-2 cm / ¾ inch cubes
- 1 tablespoon olive oil
- salt
- black pepper
- ½ c quinoa uncooked
- 120 g rocket or baby spinach
- 400 g tinned lentils drained
- 100 g 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.
Nutrition
Calories: 506kcalCarbohydrates: 50gProtein: 21gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 12mgSodium: 112mgPotassium: 1195mgFiber: 12gSugar: 8gVitamin A: 13759IUVitamin C: 20mgCalcium: 157mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
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.
Nutrition
Calories: 506kcalCarbohydrates: 50gProtein: 21gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 12mgSodium: 112mgPotassium: 1195mgFiber: 12gSugar: 8gVitamin A: 13759IUVitamin C: 20mgCalcium: 157mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!