5.0 from 15 votes
Pumpkin Quinoa Salad
A roasted pumpkin quinoa salad with dried cranberries, pecans, baby spinach, and a delicious tahini dressing!
Prep Time
30 mins
Cook Time
30 mins
Servings: 6 Servings
Calories: 317 kcal
Course:
Salad
Cuisine:
American , Canadian
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.
Cup of Yum
Notes
- Keep leftovers in an airtight container stored in the fridge for 3-4 days.
- 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.
Nutrition Information
Calories
317cal
(16%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Sodium
105mg
(4%)
Potassium
927mg
(26%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
15102IU
(302%)
Vitamin C
21mg
(23%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 317
% Daily Value*
| Calories | 317cal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 105mg | 4% |
| Potassium | 927mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 15102IU | 302% |
| Vitamin C | 21mg | 23% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.