Description

This Easy Roasted Pumpkin Salad with Quinoa and Feta combines caramelized sugar pumpkin, protein-rich quinoa, creamy feta, and crunchy walnuts for a vibrant autumn dish. Packed with beta-carotene, complete protein, and heart-healthy fats, this salad is perfect for meal prep, entertaining, or cozy fall dinners.

Ingredients

Scale

4 cups sugar pumpkin, peeled and cubed
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
1/3 cup dry quinoa (yields 1 cup cooked)
4 cups fresh baby arugula
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1/2 cup raw walnuts, roughly chopped
Balsamic Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon garlic powder (or 2 cloves minced)
1 teaspoon honey or maple syrup

Instructions

Preheat oven to 400°F and line baking sheet with parchment paper.
Peel and cube sugar pumpkin into 3/4-inch pieces.
Toss pumpkin cubes with olive oil, salt, and pepper. Roast 30 minutes until tender and caramelized.
Meanwhile, rinse quinoa well and cook with 2/3 cup water for 15 minutes. Let rest 5 minutes, then fluff with fork.
Whisk dressing ingredients until emulsified.
Toast walnuts during the last 7 minutes of pumpkin roasting.
In large bowl, combine arugula, quinoa, and roasted pumpkin. Top with feta, cranberries, and walnuts.
Drizzle dressing, toss gently, and serve immediately.

Notes

Use sugar pumpkins (pie pumpkins) for best flavor and texture. For vegan option, substitute vegan feta or add avocado slices. Store components separately for meal prep and combine just before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad, Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 8g
Sodium: 280mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 12g
Cholesterol: 15mg

Keywords: roasted pumpkin salad, quinoa salad, healthy fall recipes, pumpkin feta salad