This Quinoa salad with pumpkin is the perfect fall salad for a light lunch or dinner. Full of healthy ingredients and packed with flavour from the roasted pumpkin and zesty dressing.
- 500 g pumpkin, peeled and cut in cubes
- 2 tablespoon olive oil or avocado oil
- 1 tsp sea salt
- ½ tsp dried thyme
- ¼ tsp course ground pepper
- ⅛ tsp chili flakes, optional
- ½ cup quinoa, uncooked
- 100 g arugula
- 100 g feta cheese, crumbled
- 4 tablespoon pumpkin seeds
- ½ red onion, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 2 tablespoon olive oil
- ½ large lemon, juiced
- 1 teaspoon sea salt
- black pepper to taste
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Preheat the oven to 200C (390F)
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Toss the pumpkin with the olive oil and spices. Place on a baking sheet and bake for 30 minutes, stirring half way. Let cool down completely before adding to the salad.
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While the pumpkin is in the oven, cook quinoa in vegetable broth instead of water. Follow the package instructions and let cool to room temperature.
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Meanwhile, in a small bowl, mix all the ingredients for the dressing and set aside. Optional, I like to add the red onion to the dressing to marinade, it makes it a little less sharp.
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To a large salad bowl, add the arugula, quinoa and roasted pumpkin. Top with the crumbled feta cheese, red onion, pumpkin seeds and drizzle with the lemon dressing. Gently toss to serve.
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Serve with some crusty bread and enjoy!