Quinoa Pumpkin Salad

This quinoa pumpkin salad with roasted Kent pumpkin, red cabbage, pecans and a pomegranate molasses dressing is a stunning winter salad to feed hungry families.

Course Salad

Cuisine International

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Dietary Dairy Free, Egg Free, Plant-Based

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 236kcal

Author Amy Chung

Ingredients

Salad

½ cup quinoa
1 cup water
¼ pumpkin Kent
1 tbsp olive oil
60 g baby spinach leaves
¼ red cabbage thinly sliced
1 pomegranate small
½ cup pecans whole
salt to taste
pepper to taste

Instructions

How To Cook Quinoa

Wash the quinoa before cooking to avoid a soapy and bitter taste.
Add quinoa and water into a small saucepan. Bring to a boil.
Reduce to a simmer, put a lid on top and let it cook for 15 minutes.
Turn the stove off and let it sit for 5 minutes with lid on to let it steam.
Use a fork to fluff the quinoa.

How To Roast the Kent Pumpkin

Turn oven on at 180°C/350°F.
Remove the seeds from the pumpkin.
Cut into wedges with the skin on.
Coat with olive oil and place on sheet pan.
Roast for 20 minutes. Flip the wedges and roast for another 10 minutes.

Rest of the Salad

Slice red cabbage thinly.
Deseed pomegranate.

Dressing

Mince garlic clove finely.
Add all dressing ingredients into a mixing bowl and mix until well combined.

Assembly

In a large mixing bowl, add quinoa, red cabbage, spinach, ½ pomegranate seeds, ½ pecans and dressing.
Season with salt and pepper.
Mix until well combined
Place on a salad platter.
Tuck the pumpkin in between the salad.
Garnish with the rest of the pecans and pomegranate.
Serve.

Notes

Variations And Substitutions

Different pumpkin: Butternut pumpkin works well as a substitute. It has a higher moisture content so the edges will not caramelise quite as much, but the flavour is good. Roasted sweet potato is another excellent alternative that pairs beautifully with pomegranate molasses.
Different nuts: Walnuts are the closest substitute for pecans in terms of flavour profile. It is slightly more bitter and earthy but still excellent. Toasted almonds or hazelnuts also work well.
Add cheese: Crumbled feta adds a salty, creamy contrast that works brilliantly in this pumpkin and quinoa salad. Goat cheese is another great option. Its tanginess plays beautifully against the pomegranate molasses dressing.
Add protein: Grilled chicken, roasted chickpeas, or a soft-boiled egg all work well to make this a more substantial meal.
Different greens: Rocket adds a peppery bite in place of baby spinach. Massaged kale works beautifully too and makes the salad even more substantial. Our Cranberry and Kale Salad shows how well kale handles bold dressings like this one.
No pomegranate molasses? A mix of 2 tsp of balsamic vinegar and 1 tsp of honey approximates the sweet-tart quality. The flavour will be different but still good.

How to Make This Salad Perfectly [Expert Tips]

Start the quinoa and pumpkin at the same time: The pumpkin takes 30 minutes and the quinoa takes 20 minutes including steaming. If you start both simultaneously, they finish within minutes of each other and your assembly time is kept to a minimum.
Wash the quinoa, every single time: Quinoa has a natural bitter coating called saponin that makes it taste soapy if not rinsed. Place it in a fine-mesh sieve and rinse under cold running water for 30 seconds before cooking. It takes almost no time and makes a significant difference to the flavour.
Leave the skin on the pumpkin: Kent pumpkin skin becomes tender and edible after roasting. Leaving it on helps the wedges hold their shape, adds texture, and looks far more rustic and beautiful on the platter than skinned pieces.
Flip the pumpkin halfway: Flipping the wedges at the 20-minute mark ensures both sides caramelise evenly. The side that has been face-down in the tray develops a deeper golden colour and more concentrated sweetness. Flipping means you get that on both sides.
Reserve half the pecans and pomegranate for the top: The garnish is what makes this salad look spectacular on a platter. Tossing everything through and adding nothing on top creates a flat-looking dish. The contrast of whole pecans and jewel-like pomegranate seeds scattered over the assembled salad elevates the presentation significantly.
Allow the quinoa to cool slightly before dressing: Very hot quinoa will wilt the spinach completely and cook the dressing. Allow it to cool for 5–10 minutes after fluffing before combining with the other ingredients.

Nutrition