Adding roasted pumpkin to the quinoa salad gives a totally unique flavor. It works as a perfect side for Thanksgiving dinner. Plus a little twitch in ingredients, this salad can be enjoyed all season long. My husband loves pomegranates. My kitchen was filled with pomegranates during this time, which is why I used this delicious fruit in my quinoa salad. It just elevated the flavors to the next level. If you feel the same, then also try my Pomegranate Rice Pilaf. The post contains Helpful Tips & Tricks to make Pumpkin Quinoa Salad. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
🥘INGREDIENTS YOU’LL NEED
Roasted Pumpkin Quinoa Tomatoes Lettuce or Arugula Green Onions Cooked Beets Walnuts or Pecans Pumpkin Seeds Pomegranate Seeds or Dried Cranberries Extra Virgin Olive Oil Red Wine Vinegar or Lemon Juice Mustard Garlic Powder
*See the recipe card for quantities.
📖VARIATIONS
This Pumpkin Quinoa Salad is too delicious, but here are some swaps or variations you can try to make it more appetizing to your taste:
🔪STEP-BY-STEP PHOTO INSTRUCTIONS
Roast Pumpkin:
Remove the top and bottom of the pumpkin and peel the skin. Cut the pumpkin in half and then remove the seeds. Then cut the pumpkin into bite-sized pieces. Preheat the oven to 400 degrees F for 10-15 minutes. In a bowl, mix pumpkin with oil and seasoning and mix. Place the pumpkin in a baking tray or cast iron skillet and roast it for 25-30 minutes. Once the pumpkin is roasted. Remove them from the oven and keep them aside.
Cook Quinoa:
You can cook quinoa in a microwave, stovetop, or Instant Pot. I love cooking in Instant Pot as it gets cooked so quickly with hardly any mess. Add a cup of quinoa to an Instant Pot and 1 ½ cups water. Stir and close the lid. Pressure cook at High for 1 minute. Let the pressure release naturally or Quick Release after 10 minutes by turning the vent to the venting position.
Make Dressing:
Add extra virgin olive oil, red wine vinegar or lemon juice, mustard, garlic powder, and salt & papers in a bowl. Whisk the ingredients until well combined.
Serving:
In a salad bowl, add cooked quinoa. Add roasted pumpkin, lettuce, cooked beets, green onion, tomatoes, walnuts, pumpkin seeds, pomegranate seeds, or dried cranberries. Drizzle balsamic dressing and mix. Garnished with feta cheese, and enjoy!
💭 EXPERT TIPS
HOW TO STORE IT?
You can make this Pumpkin Quinoa Salad in advance and store it in the refrigerator in an airtight container. The salad stays fresh for 1-2 days in the fridge. The salad tastes best when served cold and not hot.
👪WHAT TO SERVE IT WITH?
This salad is so good that it tastes great as it is. But you can also pair it by serving it at a Thanksgiving dinner with mashed potatoes, cranberry sauce, green beans, etc.
COMMONLY ASKED QUESTIONS
🥗OTHER FALL RECIPES
BEETS BRUSSEL SPROUTS ASPARAGUS BUTTERNUT SQUASH SOUP CRANBERRY SAUCE PUMPKIN DINNER ROLLS PUMPKIN MUFFINS GLAZED CARROTS'
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📖 RECIPE CARD
