Pumpkin Quinoa Salad

This vibrant pumpkin quinoa salad brings together earthy roasted pumpkin, protein-packed quinoa, and a symphony of complementary flavors and textures. The maple-glazed pumpkin caramelizes beautifully in the oven while the quinoa provides a nutritious base. Perfect as a standalone meal or accompaniment to your favorite proteins.

I first created this salad when looking for ways to use the abundance of fall pumpkins from our local farmers market. What started as a simple side dish has become our family's most requested potluck contribution, with friends constantly asking for the recipe.

Ingredients

• Pumpkin or butternut squash: Provides natural sweetness and a satisfying base for the salad. Look for one with firm skin and no soft spots.
• Maple syrup: Brings natural sweetness that caramelizes beautifully on the pumpkin. Always use pure maple syrup rather than artificial pancake syrup.
• Quinoa: Offers complete protein and a pleasant nutty flavor. Rinse thoroughly before cooking to remove any bitter coating.
• Pecans: Add wonderful crunch and healthy fats. Toast them fresh for maximum flavor.
• Dried cranberries: Contribute chewy texture and tart sweetness that balances the savory elements.
• Fresh mint: Brightens the entire dish with its cooling flavor. Choose vibrant green leaves without any wilting.
• Maple orange vinaigrette: Combines citrus brightness with maple depth for a perfectly balanced dressing. Use fresh squeezed citrus for best results.

Step-by-Step Instructions

Prepare the pumpkin:

Peel and deseed your pumpkin or butternut squash, then cut into approximately 1-inch pieces. Toss with oil, maple syrup, salt, pepper and paprika on a lined baking sheet. This seasoning combination enhances the natural sweetness of the pumpkin while adding depth.

Roast to perfection:

Bake at 395°F for about 20 minutes, then drizzle with more maple syrup, toss, and continue roasting for another 20-25 minutes. Look for golden edges and a slight caramelization. The double application of maple syrup creates layers of flavor as it caramelizes.

Toast the pecans:

Once the pumpkin is done, remove it from the baking sheet and use the residual heat to toast your pecans for 5-6 minutes. Watch carefully as nuts can burn quickly. The toasting process releases essential oils that dramatically enhance their flavor compared to raw pecans.

Cook the quinoa:

Rinse quinoa thoroughly in a fine-mesh sieve to remove its natural bitter coating. Combine with water in a saucepan, bring to a boil, then simmer on very low heat for 15 minutes. Allow to steam with the lid on for 10 additional minutes after cooking for perfectly fluffy quinoa.

Mix the dressing:

Combine olive oil, lemon juice, orange juice, Dijon mustard and maple syrup in a jar with a tight-fitting lid. Shake vigorously until emulsified. The Dijon not only adds flavor but helps stabilize the emulsion between the oil and acidic ingredients.

Assemble the salad:

Combine the roasted pumpkin, quinoa, toasted pecans, sliced spring onion, dried cranberries, and fresh mint in a large bowl. Toss with half the dressing, ensuring everything is well coated. Reserve remaining dressing to serve alongside the finished salad.

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The maple-glazed pumpkin is what makes this salad truly special. I discovered the double-glazing technique by accident when I forgot to add all the maple syrup at the beginning, but the result was so delicious that I've made it part of the official recipe. My daughter, who typically avoids anything with vegetables, now requests this salad regularly.

Storage and Make-Ahead Tips

This salad stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually improve as they meld together overnight, making it perfect for meal prep. I recommend storing any unused dressing separately and adding it just before serving for the freshest taste. If preparing in advance for guests, consider holding back the pecans and adding them just before serving to maintain their crunch.

Seasonal Variations

While butternut squash is available year-round, this salad can be adapted to any season. In summer, try substituting roasted sweet potato or even grilled zucchini. Spring calls for tender asparagus or sugar snap peas. During winter holidays, add pomegranate arils for a festive touch. The quinoa base works beautifully with any seasonal vegetable, making this a template recipe you can enjoy all year.

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Serving Suggestions

Serve this salad alongside grilled chicken or fish for a complete meal. For a vegetarian main course, increase the quinoa portion and add chickpeas or crumbled feta cheese. The salad makes a stunning addition to holiday tables, particularly Thanksgiving where it offers a lighter alternative to traditional sides. For casual entertaining, serve it in a large wooden bowl garnished with extra mint leaves and a sprinkle of freshly cracked black pepper.

Frequently Asked Questions

→ Can I substitute quinoa with another grain?

Yes, you can use couscous, farro, or even rice as a substitute for quinoa in this dish.

→ Should I peel the pumpkin before roasting?

Peeling is optional. You can leave the skin on if you enjoy its texture, or peel it for a softer bite.

→ How do I prevent the pecans from burning?

Toast the pecans on a baking tray for just 5-6 minutes, watching carefully to prevent overcooking.

→ Can I make this salad ahead of time?

Yes, prepare all components in advance and store them separately. Toss together with the dressing when ready to serve.

→ What can I use instead of cranberries?

Raisins, chopped dried apricots, or golden sultanas make great substitutes for cranberries in this salad.