Is roasted pumpkin good in salads?

Absolutely! Roasted pumpkin brings a naturally sweet, slightly nutty flavor and soft texture that complements fresh greens and grains. In a roasted pumpkin & quinoa salad , it adds warmth and depth, making it ideal for fall-inspired dishes. Roasting enhances its caramelized edges, pairing beautifully with both savory and sweet elements.

Can you eat quinoa cold in salad?

Yes, quinoa is perfect for cold salads. Once cooked and cooled, it holds its fluffy texture and absorbs dressings well. Many people actually prefer their roasted pumpkin & quinoa salad slightly chilled or at room temperature, especially for meal prep or packed lunches.

What dressing goes well with roasted pumpkin and quinoa?

Light vinaigrettes work best—think lemon-olive oil, balsamic, or even tahini-based dressings. For this roasted pumpkin & quinoa salad , a simple blend of extra virgin olive oil, lemon juice, and a touch of honey enhances the earthy flavors without overpowering the dish. You can also try adding a bit of mustard or garlic for extra kick.

How do you keep quinoa fluffy and not mushy?

The secret to fluffy quinoa is rinsing it before cooking to remove bitterness and using the right ratio—1 part quinoa to 2 parts water. Cook uncovered until the water is mostly absorbed, then cover and let it steam off heat for 5–10 minutes. This ensures every grain stays separate and light—ideal for tossing into your roasted pumpkin & quinoa salad without clumping.

Roasted Pumpkin & Quinoa Salad – 7 Surprising Benefits & Fall Flavor Boost

Description

A hearty, healthy roasted pumpkin & quinoa salad packed with warm spices, fluffy quinoa, and crunchy almonds—a fall favorite made easy.

Ingredients

Scale

500 grams pumpkin (cubed, skin on or off)

1 red onion (thinly sliced)

1 red capsicum

80 grams rocket (3–4 big handfuls)

3 sprigs fresh parsley (chopped)

1/2 lemon (juiced)

1/2 cup quinoa (uncooked)

4 tbsp flaked almonds

4 tbsp extra virgin olive oil

Salt and pepper to taste

For pumpkin coating:

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground cinnamon

2 tsp honey

1 tbsp extra virgin olive oil

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment.

2. Toss pumpkin cubes with coriander, cumin, cinnamon, honey, and oil.

3. Roast pumpkin for 25–30 minutes or until caramelized.

4. Rinse and cook quinoa in a 2:1 water ratio until fluffy.

5. Let quinoa cool slightly; toast flaked almonds in dry pan if desired.

6. In a salad bowl, combine quinoa, roasted pumpkin, rocket, onion, and parsley.

7. Drizzle with olive oil, lemon juice, salt, and pepper. Toss gently.

8. Serve warm or cold. Store leftovers in an airtight container for up to 2 days.

Notes

This salad can be served warm or chilled.

Great for meal prep—store components separately for freshness.

Customize with chickpeas, feta, or a tahini dressing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Healthy

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 190mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg