Autumn Harvest Salad - Vegetarian

The Maple-Glazed Pumpkin and Quinoa Salad is a delightful celebration of autumn's bounty. Each ingredient contributes to a vibrant and visually appealing dish, from the tender, caramelized pumpkin cubes to the fluffy quinoa and colorful mixed greens. This salad is more than just a treat for the eyes; it's a nutrient-packed feast, combining the sweetness of maple syrup with the slightly tart cranberries and creamy goat cheese.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Salad

Cuisine International

Portions servings

Calories 350 kcal

Ingrédients

1 cup quinoa

2 cups water

2 cups pumpkin, cubed

1 tablespoon olive oil

2 tablespoons maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon black pepper

4 cups mixed greens

1/2 cup dried cranberries

1/4 cup pumpkin seeds

1/2 cup goat cheese, crumbled

2 tablespoons balsamic vinegar

Instructions

Preheat the oven to 400°F (200°C).
In a saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and quinoa is fluffy. Set aside to cool.
Toss the pumpkin cubes with olive oil, maple syrup, cinnamon, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
In a large bowl, combine the mixed greens, cooked quinoa, roasted pumpkin, dried cranberries, and pumpkin seeds.
Drizzle the salad with balsamic vinegar and top with crumbled goat cheese.
Toss gently to combine all ingredients and serve immediately.

Nutrition (per 100g)

Keyword autumn harvest, autumn salad, easy meals, fall recipes, flavorful, goat cheese, healthy salad, maple glazed, mixed greens, nutritious, pumpkin, quinoa, seasonal ingredients, vegetarian, wholesome food

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Autumn Harvest Salad – Vegetarian