Honey Roast Pumpkin Quinoa Salad

Why You’ll Love This Recipe

This salad is an excellent balance of sweet, savory, and earthy flavors. The roasted honey pumpkin adds a sweet and caramelized depth, while the quinoa provides protein and a satisfying texture. Fresh rocket and parsley add a peppery, herbal note, while the almonds bring a delightful crunch. The combination of spices and honey creates a unique, aromatic flavor that elevates this salad from simple to extraordinary. It’s a perfect side dish or a light, wholesome main course.

Ingredients

Salad ingredients:

• 500 grams pumpkin (no need to peel)
• 1 red onion
• 1 red capsicum
• 80 grams rocket – about 3-4 big handfuls
• 3 sprigs fresh parsley
• 1/2 lemon
• 1/2 cup quinoa (measured uncooked – white quinoa recommended)
• 4 tablespoons flaked almonds
• 4 tablespoons extra virgin olive oil
• Salt and pepper to season

For coating the pumpkin:

• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 teaspoons honey
• 1 tablespoon extra virgin olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the pumpkin: Cut the pumpkin into bite-sized cubes, leaving the skin on. In a small bowl, mix the ground coriander, cumin, cinnamon, honey, and olive oil. Toss the pumpkin cubes in this spice mixture until well-coated. Spread the pumpkin evenly on the baking sheet and season with a pinch of salt and pepper. Roast for 25-30 minutes, or until the pumpkin is tender and caramelized.
3. Cook the quinoa: While the pumpkin roasts, cook the quinoa according to package instructions. Typically, this involves rinsing the quinoa and cooking it in double the amount of water for about 15 minutes, or until all the water is absorbed. Once cooked, fluff with a fork and set aside to cool slightly.
4. Prepare the vegetables: While the quinoa and pumpkin are cooking, thinly slice the red onion and red capsicum. Set aside.
5. Assemble the salad: In a large salad bowl, combine the cooked quinoa, roasted pumpkin, sliced red onion, and red capsicum. Add the fresh rocket and parsley.
6. Prepare the dressing: Squeeze the juice of half a lemon over the salad and drizzle with the extra virgin olive oil. Season with salt and pepper to taste.
7. Top with almonds: Sprinkle the flaked almonds over the top of the salad for added crunch.
8. Toss everything gently to combine, and serve immediately.

Servings and Timing

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 40 minutes
• Total time: 55 minutes

Variations

• Add Protein: For a more substantial meal, you can add grilled chicken, chickpeas, or feta cheese to the salad.
• Vegetarian Option: If you prefer a vegetarian option, you can add a handful of roasted or grilled halloumi cheese or tofu for extra protein.
• Spice Up the Dressing: For an added kick, you can incorporate some chili flakes or a touch of mustard into the dressing.
• Add Nuts: If you prefer, you can swap the flaked almonds with other nuts like walnuts or pecans for a different flavor.

Storage/Reheating

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best to store the dressing separately to prevent the rocket from wilting.
• Reheating: If you have leftovers, the salad can be served cold or at room temperature. If you prefer it warm, reheat the pumpkin and quinoa, then assemble the salad again with fresh rocket and parsley.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted pumpkin and quinoa in advance and assemble the salad just before serving. This will help preserve the freshness of the rocket and parsley.

Can I use a different type of pumpkin?

Yes, you can use other varieties of pumpkin such as butternut squash or kabocha squash. Both will work well with the honey and spice coating.

Is this salad vegan?

Yes, this salad is naturally vegan, as long as you skip the optional cheese or use a vegan-friendly substitute.

How can I make this salad gluten-free?

This recipe is already gluten-free as quinoa is a naturally gluten-free grain. Just be sure to check any additional toppings or dressings for hidden gluten.

Can I make this salad spicier?

If you like your salad with more heat, you can add fresh chili or chili flakes to the dressing or roasted pumpkin for an extra spicy kick.

Can I use a different grain instead of quinoa?

Yes, you can use other grains like couscous, farro, or bulgur if you prefer, but the cooking times may vary. Quinoa is a great gluten-free option, but feel free to experiment!

How long will the roasted pumpkin stay fresh?

The roasted pumpkin will stay fresh for up to 3 days in the refrigerator when stored properly.

Can I skip the almonds?

If you have a nut allergy or don’t have almonds on hand, you can skip them or substitute with seeds like pumpkin seeds or sunflower seeds.

What other vegetables can I add to this salad?

Other great vegetable options include roasted carrots, sweet potatoes, beets, or even roasted cauliflower. These would add extra color and flavor to the salad.

Can I use a different type of dressing?

Absolutely! You could use a balsamic vinaigrette or a tahini dressing for a different flavor profile. The salad’s sweetness and warmth from the roasted pumpkin pair nicely with tangy or creamy dressings.

Conclusion

The Honey Roast Pumpkin Quinoa Salad is a vibrant, healthy dish that combines roasted pumpkin with the nutty flavor of quinoa, fresh vegetables, and a delicious spice coating. The dressing, made with lemon and olive oil, brings everything together, while the flaked almonds add crunch. This salad is perfect for any occasion, from a light lunch to a hearty side dish for dinner. It’s versatile, easy to make, and packed with flavor and nutrition. Enjoy!

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