Roasted Pumpkin and Quinoa Salad - Vegetarian

The Roasted Pumpkin and Quinoa Salad is a celebration of autumn in a bowl. With roasted pumpkin cubes that are caramelized to perfection, mixed with fluffy quinoa, juicy pomegranate seeds, and creamy goat cheese, each bite offers a delightful contrast of textures and flavors. Topped with a simple yet flavorful balsamic-honey dressing, this salad is as pleasing to the palate as it is to the eyes.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Salad

Cuisine International

Portions servings

Calories 300 kcal

Ingrédients

2 cups pumpkin, cubed

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups vegetable broth

1/2 cup pomegranate seeds

1/4 cup pumpkin seeds

1/4 cup crumbled goat cheese

1/4 cup red onion, thinly sliced

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Toss the pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until quinoa is fluffy and liquid is absorbed.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper.
In a large bowl, combine cooked quinoa, roasted pumpkin, pomegranate seeds, pumpkin seeds, goat cheese, and red onion.
Drizzle the dressing over the salad and toss to combine. Serve warm or cold.

Nutrition (per 100g)

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Roasted Pumpkin and Quinoa Salad – Vegetarian