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.
Servings: 6 people
Calories: 457kcal
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
- â…› 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