A roasted pumpkin quinoa salad with dried cranberries, pecans, baby spinach, and a delicious tahini dressing! This one is filled with fall flavours, and is an absolute must-try.
Even though this one screams fall, I highly recommend you try it, no matter what time of year it is.
It’s a fantastic option you can make in advance, and serve cold for pool parties and potlucks, too.
Like my quinoa pasta salad, this dish is oil-free, gluten-free, wholesome, and a crowd-pleaser.
Jump to:
Ingredients + Substitutions
Here’s everything you’ll need to make this delicious salad recipe.
For the salad
- Pumpkin: Choose a small pie pumpkin that weighs around 2 pounds. Or you may purchase pre-cubed pumpkin pieces.
- Quinoa: Naturally gluten-free, and technically a seed, but you may sub with other grains if you’d like.
- Broth: Choose a very flavourful broth for cooking the quinoa. I use my homemade bouillon powder.
- Baby spinach: Or another green of your choice.
- Pecans: Omit for nut-free.
- Dried cranberries: Choose dried cranberries that have not been sweetened to keep this dish refined sugar-free.
For the dressing
- Tahini: Use drippy tahini for easy mixing.
- Maple syrup: Pure maple syrup is refined sugar-free, but other liquid sweeteners also work, if preferred.
- Apple cider vinegar: Fresh lemon juice also works well.
- Spices: I’m using garlic powder, cinnamon, salt and black pepper.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Roast the pumpkin until fork-tender and the edges are golden. (photo 1)
Cook the quinoa, and transfer it to a large mixing bowl. (photo 2)
Combine the dressing ingredients in a small bowl, and mix well. (photo 3)
Add the remaining ingredients to the large bowl, and mix well. (photo 4)
Serve this incredibly delicious salad for Thanksgiving, Christmas, or any time you want to enjoy these tasty fall flavours.
Variations
Love this pumpkin quinoa salad dish but want to switch it up? Here are some ideas for you.
- Try it with butternut squash instead of pumpkin.
- Try rice, couscous, barley, or even your favourite pasta rather than quinoa.
- For the greens, you may use kale or another green of your choice. If using kale, I prefer it massaged in lemon juice first. (See more info on massaging kale here.)
- Use walnuts, pumpkin seeds, or slivered almonds instead of pecans.
- For the dried cranberries, you may sub with raisins, chopped dates, pomegranate seeds, or dried blueberries.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days.
If working in advance, you can peel and cube your pumpkin and store it in the fridge for 2-3 days before roasting it.
For the quinoa, you may precook it and refrigerate it for 2-3 days before mixing it into your salad.
You may also prepare the dressing and keep it refrigerated in an airtight container for 2-3 days.
Expert Tips
- Cut the pumpkin cubes as uniformly as possible for even cooking.
- To save time, you may purchase cubed pumpkin pieces from the store.
- If you don’t have a convection oven, roast the pumpkin a little longer until fork-tender and the edges are golden brown.
More delicious pumpkin recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Ingredients
For the pumpkin quinoa salad
- 2 pound pie pumpkin cut into half-inch cubes (approx. 6 cups cubed)
- 1 cup quinoa
- 2 cups vegetable broth
- 5 ounce package baby spinach approx. 6 packed cups
- ½ cup pecan halves
- ⅓ cup dried cranberries or raisins
For the dressing
- ¼ cup tahini
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- salt + pepper to taste
Instructions
- Preheat the oven to 425℉/218℃ convection roast and line a baking sheet with parchment paper.
- Peel and cube your pumpkin into small half-inch pieces. Arrange them in a single layer on your baking tray and sprinkle them with salt and pepper. Roast the cubes for 15 minutes, then flip and roast an additional 15 minutes, or until fork tender and the edges are golden.
- Meanwhile, add the quinoa and broth to a small sauce pot, cover it with a lid, bring to a low boil, and let it simmer for 10-12 minutes, or until the liquid has all been absorbed. Then fluff up the cooked quinoa with a fork, transfer it to a large bowl, and set it aside.
- Add all the dressing ingredients to a small bowl and stir until combined.
- Then add the roasted pumpkin cubes, baby spinach, pecans, and dried cranberries to the bowl with the quinoa. Pour the dressing on top, mix well, and serve.
Notes
- Cut the pumpkin cubes as uniformly as possible for even cooking.
- To save time, you may purchase cubed pumpkin pieces from the store.
- If you don’t have a convection oven, roast the pumpkin a little longer until fork-tender and the edges are golden brown.
Lucie CK says
This recipe looks amazing and sounds so delicious, I’m going to add this to our Thanksgiving menu
Rosa says
Thanks Lucie, enjoy!