Prep Time:15 MINUTES
Cook Time: 40Min
If you can’t find sugar pumpkins at your local grocery store, you can use butternut squash (the most similar) or another winter squash (like kabocha or delicata) in its place. These winter squashes are often more commonly available!
For a vegan version of this recipe – swap feta cheese for a vegan alternative and use maple syrup instead of honey in the balsamic dressing.
Quinoa can be swapped with another grain, like wild rice, millet, or farro.
Dried cranberries could be swapped with raisins, if preferred. You could also try something like pomegranate.
Walnuts can be swapped with another nut – I’d recommend pecans or almonds. Or you could use roasted pumpkin seeds (store bought, or try roasting the seeds from the pumpkin itself)!
Not the kind that you use to carve Jack-o’-lanterns! I recommend using a sugar pumpkin, which tends to be smaller and sweeter than a typical carving pumpkin.
1. Start by cutting off the pumpkin stem. 2. Then, lay the pumpkin upright on its (newly) flat end. 3. Take your knife and cut the pumpkin in half down the middle (lengthwise). 4. Use a spoon to scoop out all the seeds and fleshy-stringy parts. 5. Using a vegetable peeler, you can now peel the skin off. 6. Slice each half into roughly 1/2-inch to 3/4-inch thick wedges, then cut those wedges into smaller cubes.
This salad will stay fresh for about 1-2 days in an airtight container in the fridge, although it is best enjoyed fresh. There’s no need to reheat the pumpkin or quinoa – simply enjoy it cold!
– vitamin A – vitamin K – vitamin E – copper – iron