Name: Roasted Pumpkin, Pecan & Cranberry Quinoa Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 small pumpkin (peeled and de-seeded; reserve seeds); 4 tbsp light olive oil (for roasting); Salt & pepper, to taste; 2 tsp garlic powder; 2 handfuls baby spinach; 1 cup quinoa; 1/2 cup pecans; 2 tbsp maple syrup; Generous pinch of salt; Pumpkin seeds (from the pumpkin, washed thoroughly); 1 tbsp light olive oil; 1/2 tsp salt; 1/2 tsp garlic powder; 1 pinch chili powder; 1 pinch paprika; 1 tsp maple syrup; Juice of one orange; 2 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 2 tbsp maple syrup; Generous pinch of salt; 1/2 tsp garlic powder

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Introduction

This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad has quickly become one of my go-to dishes for both weeknight meals and special occasions. The combination of roasted pumpkin, crunchy pecans, and tart cranberries over a bed of quinoa creates a harmony of textures and flavors that’s both satisfying and nourishing. What I love about this recipe is how it balances savory, sweet, and earthy elements in each bite. The roasted pumpkin seeds add a wonderful crunch, and the maple syrup in the dressing ties everything together with its subtle sweetness. It’s a great salad to serve during the fall, but its freshness and hearty ingredients make it a year-round winner. My family devoured it, and I think you will too!

Why You’ll Love This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

This salad is a complete sensory experience. It’s visually stunning, with the rich orange hues of the roasted pumpkin and the bright red cranberries, making it a perfect dish for a holiday meal or a cozy autumn dinner. The quinoa adds a nutty, protein-packed base, while the caramelized pecans and roasted pumpkin seeds give a satisfying crunch. The dressing made from orange juice, apple cider vinegar, and maple syrup ties everything together with a zesty yet sweet finish. Whether you’re a quinoa lover or a fan of roasted vegetables, this dish combines the best of both worlds. It’s healthy, filling, and full of seasonal flavors, making it the perfect dish to elevate any meal.

Ingredients (Serves 6)

The Salad Base:

1 small pumpkin (peeled and de-seeded; reserve seeds)

4 tbsp light olive oil (for roasting)
Salt & pepper, to taste
2 tsp garlic powder

2 handfuls baby spinach
1 cup quinoa

For the Toasted Caramelized Pecans:

½ cup pecans

2 tbsp maple syrup
Generous pinch of salt

For the Roasted Pumpkin Seeds:

Pumpkin seeds (from the pumpkin, washed thoroughly)

1 tbsp light olive oil
½ tsp salt
½ tsp garlic powder

1 pinch chili powder
1 pinch paprika
1 tsp maple syrup

For the Dressing:

Juice of 1 orange
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar

2 tbsp maple syrup
Generous pinch of salt
½ tsp garlic powder

Instructions

Step 1: Roast the Pumpkin

Preheat the oven to 190–200°C (375–400°F).
Cut the pumpkin into cubes, remove the seeds (set them aside for roasting), and peel the skin.
Spread the pumpkin cubes over a large baking tray. Drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, salt, and pepper.

Toss the pumpkin cubes with your hands to coat them evenly, then roast for about 50 minutes, or until the pumpkin is tender inside and crispy on the outside. Be sure to flip the cubes halfway through for even roasting.

Step 2: Roast the Pumpkin Seeds

Grease a small baking tray with olive oil.
Wash the pumpkin seeds thoroughly and pat them dry with a paper towel.

In a bowl, mix the seeds with 1 tablespoon of olive oil, salt, garlic powder, chili powder, paprika, and maple syrup.
Spread the seeds out over the prepared tray and roast in the oven for 10–15 minutes, or until crispy. Be sure to keep an eye on them, as they can burn quickly. Let them cool completely before using.

Step 3: Caramelize the Pecans

In a small frying pan over medium-high heat, toast the pecans for about 2 minutes on each side until fragrant.

Add 2 tablespoons of maple syrup and a generous pinch of salt to the pan. Stir to coat the pecans in the syrup, then toast for another 2–3 minutes, until the syrup thickens slightly and the pecans are caramelized. Remove from heat and set aside.

Step 4: Cook the Quinoa

Rinse 1 cup of quinoa under cold water to remove any saponins.
In a pot, add the quinoa and 2 cups of salted water or vegetable broth.

Bring to a boil, then reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
While the quinoa is still warm, stir in the baby spinach to allow it to wilt slightly.

Step 5: Make the Dressing

In a jar or small bowl, combine the juice of one orange, 2 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, 2 tablespoons of maple syrup, a pinch of salt, and ½ teaspoon of garlic powder.

Shake or whisk well to combine the dressing ingredients.

Step 6: Assemble the Salad

In a large bowl, combine the quinoa-spinach mixture, roasted pumpkin cubes, and dried cranberries. Stir gently to mix everything together.
Just before serving, top the salad with the caramelized pecans, roasted pumpkin seeds, and drizzle the dressing over the top.

Nutrition Facts (Per Serving)

Serving Size: 1 cup
Calories: 290 kcal
Sugar: 16g

Sodium: 180mg
Fat: 18g
Saturated Fat: 2g

Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g

Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

How to Serve

As a Main Course: This salad is hearty enough to be served as a main course. Pair it with a side of grilled chicken, roasted tofu, or even some crusty bread for a complete meal.
As a Side Dish: It makes a fantastic side dish for holiday meals, especially Thanksgiving or Christmas. It pairs beautifully with roasted meats, fish, or even a vegetarian entree.
For Meal Prep: This salad holds up well in the fridge for up to 3 days, making it great for meal prep. Just keep the dressing separate until you’re ready to eat to maintain the freshness of the ingredients.

Additional Tips

Roast the Pumpkin in Advance: You can roast the pumpkin and seeds the day before to save time on the day you plan to serve the salad.
Make the Dressing Ahead: Prepare the dressing in advance and store it in the refrigerator. Shake it well before serving.
Add More Protein: To make this salad more filling, add some grilled chicken, chickpeas, or roasted tofu for an extra protein boost.

Customize the Nuts: If you’re not a fan of pecans, try swapping them out for walnuts, almonds, or cashews for a different flavor.
Use Fresh Cranberries: If fresh cranberries are available, swap out the dried ones for a tart and juicy alternative.

FAQ Section

Can I make this salad ahead of time?
Yes, you can prepare most of the components in advance. Roast the pumpkin, seeds, and pecans the day before, and store them separately. Assemble the salad just before serving.

How long will leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days. Just keep the dressing separate until ready to serve.
Can I use a different type of grain instead of quinoa?
Yes, you can substitute quinoa with couscous, farro, or brown rice if preferred.
Can I make this vegan?
Yes, this salad is already vegan-friendly, but make sure to use maple syrup for the dressing and caramelization, as some honey is not considered vegan.

What can I use instead of maple syrup?
If you don’t have maple syrup, you can substitute it with agave nectar or honey, although the flavor may differ slightly.
Can I use frozen pumpkin instead of fresh?
Yes, frozen pumpkin can be used in place of fresh, though you may need to adjust the roasting time slightly.
How can I make this salad spicier?
To add heat, incorporate some red pepper flakes or chili powder into the dressing or sprinkle some fresh jalapeños on top.

Can I add other vegetables?
Feel free to add roasted vegetables like sweet potatoes, Brussels sprouts, or beets to this salad for even more color and flavor.
How do I know when the pumpkin is properly roasted?
The pumpkin should be tender when pierced with a fork, and the edges should be slightly crispy and golden brown.
Can I serve this salad warm?
Yes, this salad can be served warm as a comforting dish, especially if you enjoy the pumpkin while it’s still hot.

Conclusion

This Roasted Pumpkin, Pecan & Cranberry Quinoa Salad is a delightful combination of textures and flavors that are perfect for autumn, but its appeal is year-round. It’s hearty, nutritious, and packed with seasonal ingredients,

making it ideal for cozy dinners or as a standout dish at your next holiday gathering. With its sweet and savory balance, this salad is sure to impress anyone who tries it. Whether you’re a seasoned quinoa lover or new to its versatility, this recipe will quickly become a staple in your kitchen.