Can i Make This Roasted Pumpkin Quinoa Salad Ahead of Time?

Yes! This roasted pumpkin quinoa salad is perfect for meal prep . Store components separately in the fridge for up to 2 days . The roasted pumpkin and quinoa actually taste even better the next day as the flavors meld together. Just add the arugula and dressing right before serving to keep everything fresh and crisp.

What Can i Substitute for Sugar Pumpkin in This Salad?

Butternut squash is hands down the best substitute for sugar pumpkin - it has a similar sweetness and texture when roasted. Other winter squashes like kabocha , delicata , or acorn squash work too. Cut them into 3/4-inch cubes and roast using the same method and timing.

How Do i Make This Pumpkin Feta Salad Vegan?

Making this healthy pumpkin arugula salad vegan is super easy! Simply replace the feta cheese with your favorite vegan cheese alternative (or nutritional yeast for a cheesy flavor), and substitute the honey in the dressing with maple syrup or agave nectar . Everything else is naturally plant-based!

Can i Use Different Nuts Instead of Walnuts?

Absolutely! Pecans are my second favorite choice - they have a similar buttery richness that pairs beautifully with pumpkin. Sliced almonds , pine nuts , or even roasted pumpkin seeds (pepitas) work wonderfully too. Toast whatever nuts you choose for 7 minutes at 400°F to bring out their flavor.

Roasted Pumpkin Salad With Quinoa & Feta (Easy Recipe)

Description

There’s something magical about the first crisp day of autumn that makes me want to roast every ingredient I can get my hands on! This healthy pumpkin salad combines the sweetness of perfectly caramelized pumpkin with the nuttiness of quinoa, the saltiness of crumbled feta cheese, and the peppery bite of fresh arugula. It’s the kind of salad that makes you forget you’re eating something healthy because it’s just so darn delicious!

Ingredients

Scale

4 cups sugar pumpkin, peeled + cut into 3/4-inch cubes
2 Tbsp olive oil (for roasting pumpkin)
1/3 cup quinoa, dry (or 1 cup cooked)
4 cups baby arugula, packed
1/2 cup feta cheese, crumbled
1/4 cup dried cranberries (unsweetened if possible)
1/2 cup raw walnuts
Salt + pepper, to taste
1/4 cup olive oil (for dressing)
2 Tbsp balsamic vinegar
1/2 a lemon, juice only
1 tsp garlic powder
1 tsp honey
Salt + pepper, to taste (for dressing)

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Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Remove the tough stem from your sugar pumpkin using a sharp chef’s knife, then lay it upright on the flat-cut end. Cut the pumpkin in half lengthwise down the middle. Use a spoon to scoop out all the seeds and stringy parts. Remove the skin using a vegetable peeler, then slice the pumpkin into roughly 3/4-inch cubes.
Place cubed pumpkin onto your prepared baking sheet and toss with olive oil, salt, and pepper. Spread in a single layer. Roast in the oven for about 30 minutes, until lightly browned and fork tender.
Meanwhile, cook quinoa according to package directions. Rinse quinoa first to remove any bitter coating, then use a 2:1 ratio of water to quinoa. Bring to a boil, reduce heat, and simmer covered for about 15 minutes until fluffy.
Make your balsamic dressing by whisking all dressing ingredients together in a small bowl, or shake them together in a jar with a lid.
If you want extra flavor, spread walnuts on a small baking dish and add them to the oven for the last 7 minutes of pumpkin roasting time. Watch carefully!
Add arugula, cooked quinoa, and roasted pumpkin to a large serving dish or mixing bowl. Top with toasted walnuts, dried cranberries, and crumbled feta cheese. Drizzle with balsamic dressing and season with extra salt and pepper as desired. Toss gently to combine and serve immediately!

Notes

This roasted pumpkin salad stays fresh for about 1-2 days in an airtight container in the refrigerator. Store the dressing separately and add it just before serving to keep the arugula from wilting. Choose sugar pumpkins (also called pie pumpkins) as they’re sweeter and less watery than carving pumpkins. Don’t skip the parchment paper and cut pumpkin pieces uniformly for even roasting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 12g
Sodium: 320mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 12g
Cholesterol: 22mg