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    Home » Soups + Salads

    Roasted Pumpkin and Quinoa Salad with Balsamic Vinaigrette

    Published on Jan 7, 2024 · Modified on Jan 7, 2024 by Kathryn - Leave a comment · Leave a Comment

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    Packed with roasted pumpkin, warm quinoa, peppery arugula, cranberries for sweetness, walnuts, and creamy goat cheese, this Roasted Pumpkin and Quinoa Salad will nourish your body.

    As we usher in the new year, I do find myself more motivated to prioritize my health and make conscious choices when it comes to the foods I put into my body. There's a natural reset needed that’s created from the…shall we say…overindulgence…of the holidays? I don't want to look at another cookie for at least a couple of weeks. 

    Ridged white bowl of salad with a white napkin underneath the bowl and walnuts and dried cranberries scattered in the background.

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    This is speaking from someone who has had a sinus infection since before the new year, I'm ready to get a boost of immune support. This infection is no joke and these antibiotics are wiping me out, too. I'm committed to more whole foods this year, and this will require some meal planning and preparation.

    What better way to kickstart a year of nourishment than with a healthy Roasted Pumpkin and Quinoa Salad that not only strikes your taste buds but also packs a punch in the nutrition department? It’s time for us to get back to some wholesome ingredients after the holiday meals. Let's do it together.

    Why You’ll Love This Pumpkin and Quinoa Salad 

    It’s easy. Throw the pumpkin in the oven, cook the quinoa, and throw it all together in an arugula-based salad.

    It’s healthy. Quinoa is a complete protein source. Paired with nutrient-dense arugula, rich in vitamins A, C, and K, this salad provides a robust boost to your immune system. We could all use a little of that right now.

    Double the recipe and make it last all week. I prefer to make a big batch of salads every time I invest the time. I'll eat the same salad for 3-4 lunches, and it's such a relief to have a healthy meal mapped out.

    It's cozy. I love a good warm gran in my salad. Quinoa is both filling and cozy to keep you warm in this cold weather.

    Ingredients Needed 

    • Pumpkin - You can also substitute butternut squash or sweet potato based on your liking. If you’re eating this in the fall, I’d definitely go with the pumpkin. After the holidays, it’s harder to find a small, sweet pumpkin. This is a good time to substitute butternut squash or sweet potato. More on roasting pumpkin below!
    • Arugula - I like arugula for its peppery taste. 
    • Quinoa - I love warm salad ingredients in the fall and winter months. Quinoa adds a bit of coziness and a whole lot of protein.  
    • Walnuts - more protein! 
    • Goal Cheese - even more protein! 
    • Dried cranberries - adds a touch of sweetness to the salad
    All of the ingredients needed to make the Pumpkin and Quinoa Salad in individual bowls, including arugula, quinoa, roasted pumpkin, goat cheese, walnuts, dried cranberries, and balsamic dressing.

    For the creamy balsamic dressing, you'll need the following ingredients:

    • Greek yogurt (I use 0% fat)
    • balsamic vinegar
    • Dijon mustard
    • honey
    • olive oil
    • lemon juice (from the juice of a half of a lemon)
    • salt + pepper

    Roasting Pumpkin Made Easy

    The star of this salad is the roasted pumpkin. Don't be intimidated by the idea of preparing the roasted pumpkin from scratch. Roasting a pumpkin is simpler than you think. 

    Step 1: Prep the Pumpkin

    Start by preheating your oven to 400°F (200°C). Cut a small sugar pumpkin in half, removing the seeds and pulp. Then cut the pumpkin into 1” slices from the top of the pumpkin to the bottom. Use a vegetable peeler to peel the skin off. Then cut the pumpkin into cubes. 

    Step 2: Roast the Pumpkin

    Place the pumpkin cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until the edges caramelize. The result is a tender, golden-brown pumpkin pieces that take the salad to a new level.

    Can You Roast and Eat Any Pumpkin? 

    Save the large pumpkins for your jack-o-lanterns! You want to buy the small pumpkins to roast. Sugar or pie pumpkins are the ones you typically find in the grocery store that are good for roasting. Their flesh is sweeter and less sinewy than the large pumpkins we buy for Halloween. Sugar or pie pumpkins (or sometimes they'll be called "sugar pie" pumpkins) typically weigh between 2 and 5 pounds. 

    Close up picture of an arugula salad with roasted pumpkin.

    Other Ways to Use Roasted Pumpkin

    Most of my recipes for pumpkin involve pumpkin puree. Making pumpkin puree is just as simple as roasting cubes. All you need to do is cut the pumpkin in half, drizzle with olive oil, and roast at 400F for 25-30 minutes. Scoop out the flesh and put into a blender until pureed. Voila! You have pumpkin puree. 

    Once you have pumpkin puree, you can make all sorts of delicious recipes:

    Pumpkin Soup without Cream

    Baked Pumpkin Donuts

    Maple Bourbon Pumpkin Pie

    Easy Pumpkin Chocolate Swirl Bread

    Pumpkin Scones with Maple Glaze

    The Perfect Balsamic Vinaigrette

    No salad is complete without a well-balanced dressing, and the Roasted Pumpkin and Quinoa Salad is no exception. Instead of store-bought options laden with preservatives, whip up a quick and easy creamy balsamic vinaigrette at home. 

    This is the same dressing I use with my most popular salad - the Copycat Sweetgreen Harvest Bowl. The balsamic is a tangy, flavorful vinaigrette that complements the earthy sweetness and caramelization of the roasted pumpkin and the tartness of the dried cranberries. I also love how the balsamic dressing is creamy but still healthy thanks to the Greek yogurt.

    Side note: Sweetgreen has since changed their balsamic dressing recipe to use palm oil instead of yogurt. It makes their balsamic dressing now vegan, but palm oil is known to not be great. I'm bummed about this but glad I can make the old version at home.

    Close up picture of a small tub of creamy balsamic dressing nestled in the bowl of salad.

    Putting It All Together

    Now that you've gathered your ingredients and roasted the pumpkin, let's assemble this vibrant and nutritious salad. Cook 1 cup of quinoa according to package instructions and let it cool. In a large bowl, combine the cooked quinoa, arugula, roasted pumpkin, crumbled goat cheese, walnuts, and dried cranberries. Drizzle the balsamic vinaigrette over the salad and toss gently to ensure every bite includes some of the dressing. Enjoy!

    Recipe Variations

    Make it faster. If you don’t want to bother cutting a small pumpkin and roasting, buy pre-cut pumpkin at your local grocery store. The pre-cut vegetables are found in the refrigerated produce section. And while the dressing takes less than 5 minutes to make, you can always use store-bought dressing.

    Change the vegetable. You could also use butternut squash or sweet potato. Both can roast at the same time and temperature as the pumpkin. 

    Add meat. Add a juicy pan-seared chicken breast on top of the salad to add even more protein. Shrimp would also be delicious.

    Flatlay picture of a big bowl of Pumpkin and Quinoa Salad with goat cheese, cranberries, and walnuts.

    Here's to eating more whole superfoods in the new year!

    xox,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Pumpkin and quinoa salad in a ridged white bowl with arugula, pumpkin, quinoa, cranberries, goat cheese, and walnuts.

    Roasted Pumpkin and Quinoa Salad

    Packed with roasted pumpkin, warm quinoa, peppery arugula, cranberries for sweetness, walnuts, and creamy goat cheese, this Roasted Pumpkin and Quinoa Salad will nourish your body.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 people
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    Ingredients

    For the salad:

    • 1 small sugar pumpkin
    • 6 cups arugula
    • 2 cups quinoa cooked according to package directions
    • ½ cup dried cranberries
    • ½ cup walnuts
    • ¼ cup goat cheese crumbled

    For the balsamic dressing:

    • ½ cup plain Greek yogurt I use 0% fat
    • ¼ cup balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • juice from half a lemon
    • ¼ tsp. salt
    • ⅛ tsp. freshly ground black pepper
    • 2 Tablespoons olive oil

    Instructions

    • Preheat oven to 400°F (200°C). Cut a small sugar pumpkin in half, removing the seeds and pulp. Cut the pumpkin into 1” slices from the top of the pumpkin to the bottom. Use a vegetable peeler to peel the skin off. Then cut the pumpkin into cubes.
    • Place the pumpkin cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until the edges caramelize.
    • Meanwhile, cook the quinoa according to package directions.
    • Make the dressing by combining all of the ingredients in a bowl and whisk until combined. Set aside.
    • Make your salad bowl by combining all of the salad ingredients. Drizzle with the balsamic dressing. Enjoy!

    Nutrition

    Serving: 1.5cups | Calories: 457kcal | Carbohydrates: 65g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 143mg | Potassium: 1253mg | Fiber: 7g | Sugar: 17g | Vitamin A: 19880IU | Vitamin C: 24mg | Calcium: 152mg | Iron: 5mg
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

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    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


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