Roasted Pumpkin Salad With Quinoa & Feta

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Prep Time:15 MINUTES 

– sugar pumpkin – quinoa – arugula – feta – dried cranberries – walnuts – olive oil – balsamic vinegar – lemon – garlic powder – honey

Cook Time: 40Min


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Step 1

 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!

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Step 2

 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.

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Step 3

 Quinoa can be swapped with another grain, like wild rice, millet, or farro.

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Step 4

Dried cranberries could be swapped with raisins, if preferred. You could also try something like pomegranate.

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Step 5

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)!

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What type of pumpkin do you cook with? 

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. 

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How to cut and peel a pumpkin for roasting? 

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.

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How long will this recipe keep in the fridge? 

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! 

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Pumpkin Nutrition Benefit

vitamin A vitamin K vitamin E copper iron

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