Ingredients
Salad
- 3/4 cup dry quinoa, cooked according to package directions
- 4 cups pie pumpkin, peeled, seeds removed and diced into 1/2 inch pieces
- 1/4 cup shallots (~2 shallots), diced
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 cups chopped spinach or baby kale
- 1/2 cup chopped, toasted walnuts
- 1/3 cup dried cranberries
Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the Quinoa: Prepare the quinoa according to the package directions, then set aside to cool. This will serve as the hearty base of the salad.
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced pumpkin, diced shallots, olive oil, kosher salt, dried thyme, ground cinnamon, garlic powder, and ground black pepper until everything is evenly coated. Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until the pumpkin is tender and caramelized, stirring halfway through for even cooking.
- Prepare the Dressing: While the pumpkin roasts, whisk together the extra virgin olive oil, orange juice, balsamic vinegar, Dijon mustard, kosher salt, and ground black pepper in a small bowl until emulsified and smooth.
- Assemble the Salad: In a large salad bowl, combine the cooked quinoa, roasted pumpkin and shallots, chopped spinach or baby kale, toasted walnuts, and dried cranberries.
- Toss with Dressing: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated with the flavorful vinaigrette.
- Serve: Serve the salad immediately at room temperature or chilled. It can also be refrigerated for up to 2 days, making it great for meal prep or a make-ahead dish.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes or until fragrant, shaking the pan halfway through.
- You can substitute kale with other leafy greens like arugula or swiss chard based on preference.
- For a nut-free version, omit walnuts or substitute with pumpkin seeds.
- If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
