This roasted pumpkin quinoa salad is no doubt my most requested fall recipe! It’s loaded with golden roasted pumpkin, fluffy quinoa, and crunchy pumpkin seeds. This healthy pumpkin salad is the perfect mix of sweet, savory, and satisfying – a complete meal that takes less than 45 minutes to put together.
Looking for more fall salad recipes? Try my Warm Sweet Potato Kale Salad or Apple Cranberry Harvest Salad!
Ultimate Guide to Fall Quinoa Salads!
This pumpkin quinoa bowl is super easy to make and perfect for meal prep. Loaded with protein, fiber, and healthy fats to keep you full and energized throughout the day. The base of this recipe is simple: roasted pumpkin cubes, fluffy quinoa, and a tangy maple vinaigrette. Next, you pick your favorite toppings – keep it simple with pumpkin seeds or add in dried cranberries, goat cheese, or even toasted nuts!
Everything gets tossed together in one bowl. Best of all, it tastes even better the next day, making it perfect for meal prep pumpkin salad!
“This salad is amazing! I make it every fall because it’s the perfect balance of flavors. Always switching up the toppings to keep it interesting 🙂” – Sarah
Why You’ll Love This Quinoa Salad
The best thing about this fall quinoa salad recipe is that it’s super versatile. Don’t have pumpkin seeds? Use chopped walnuts. Want more protein? Add chickpeas or grilled chicken. Try dried cherries instead of cranberries for a different flavor profile.
This roasted pumpkin salad could easily work as a main dish or side. My batch disappeared within two days! It’s the perfect mix between hearty and fresh. Great for lunch prep and those busy weeknight dinners when you want something healthy but satisfying.
You can even make components ahead if you’re meal prepping. Here’s what you’ll need to make this healthy pumpkin salad:
ROASTED PUMPKIN QUINOA SALAD
Cuisine: American
Category: Salad/Main Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4 people
INGREDIENTS
For the Salad:
- 3 cups sugar pie pumpkin, cubed (1-inch pieces)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 4 cups baby spinach
- ½ cup dried cranberries
- ½ cup pumpkin seeds, toasted
- ½ cup goat cheese, crumbled
For the Maple Vinaigrette:
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
PREPARATION
- Roast the pumpkin by preheating oven to 400°F. Toss cubed pumpkin with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. This creates the perfect sweet base for your roasted pumpkin quinoa salad.
- Cook the quinoa by bringing it to a boil with vegetable broth. Reduce heat, cover, and simmer for 15 minutes until fluffy. Let cool completely – this prevents wilting the spinach in your pumpkin quinoa bowl.
- Make the vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper. The maple adds the perfect sweetness to balance the fall quinoa salad.
- Assemble the salad by combining cooled quinoa, roasted pumpkin, baby spinach, and cranberries in a large bowl. Drizzle with vinaigrette and toss gently.
- Add final toppings with pumpkin seeds and crumbled goat cheese just before serving. This healthy pumpkin salad is perfect warm or at room temperature!
Tips for Perfect Quinoa Salad
Always let quinoa cool completely before adding to salad. Hot quinoa will wilt the greens and make everything soggy.
Don’t overdress – start with less vinaigrette and add more as needed. You can always add more but can’t take it away!
Toast your own pumpkin seeds if possible – they taste so much better than store-bought and add amazing crunch to your roasted pumpkin salad.
Salad Variations
Mediterranean Style: Add olives, feta cheese, and sun-dried tomatoes instead of cranberries and goat cheese.
Protein Power: Toss in chickpeas, grilled chicken, or hard-boiled eggs to make this meal prep pumpkin salad even more filling.
Nut-Free: Replace pumpkin seeds with sunflower seeds or more dried fruit.
Vegan Version: Skip the goat cheese or use dairy-free alternative – the pumpkin quinoa bowl is still delicious without it!
NUTRITION INFORMATION
- 285 calories per serving
- 10g protein per serving
- 42g carbs per serving
- 11g fat per serving
- Excellent source of: Vitamin A, fiber, iron
- Good source of: Protein, healthy fats, antioxidants
Storage and Meal Prep Tips
This fall quinoa salad keeps beautifully in the fridge for up to 4 days. Store dressing separately if meal prepping to prevent sogginess.
Prep ahead: Roast pumpkin and cook quinoa up to 3 days in advance. Assemble salads the night before for grab-and-go lunches.
Freezer tip: The roasted pumpkin can be frozen for up to 3 months, making this healthy pumpkin salad possible even in winter!
FREQUENTLY ASKED QUESTIONS
Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash works perfectly and roasts the same way. Cut into similar-sized cubes for even cooking in your roasted pumpkin quinoa salad.
What if I don’t like goat cheese?
Try feta, blue cheese, or even shaved Parmesan. For dairy-free, add avocado or more nuts for creaminess in your pumpkin quinoa bowl.
How do I toast pumpkin seeds?
Rinse seeds, pat dry, toss with oil and salt. Bake at 300°F for 15-20 minutes until golden. They add amazing crunch to this meal prep pumpkin salad!
Can this be served warm?
Yes! It’s delicious warm, room temperature, or cold. The flavors develop beautifully as it sits, making this fall quinoa salad perfect for any occasion.
What other grains can I use?
Try farro, bulgur, or brown rice instead of quinoa. Adjust cooking times accordingly, but the flavors work with any grain in this healthy pumpkin salad.
This roasted pumpkin quinoa salad has become my go-to recipe when I want something healthy, satisfying, and full of fall flavors. It’s perfect for meal prep, potluck dinners, or when you just want to eat something that makes you feel great!
The combination of sweet roasted pumpkin, nutty quinoa, and tangy vinaigrette creates the most satisfying bite. Plus, it looks absolutely gorgeous on the table – like something from a fancy restaurant!
I’d love to see your fall quinoa salad creations! Share your photos on my Facebook page and don’t forget to follow @OlyviaBestRecipes on Pinterest for more healthy meal prep ideas!
