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Roast Pumpkin Salad with Quinoa, Feta, and Pomegranate


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  • Author: Jennifer
  • Total Time: 55 minutes
  • Yield: Serves 4

Description

Roast Pumpkin Salad with Quinoa, Feta, and Pomegranate is a vibrant dish that captures the essence of fall in every bite. The warm, caramelized pumpkin pairs beautifully with fluffy quinoa, creamy feta, and juicy pomegranate seeds, creating a delightful explosion of flavors and textures. Perfect as a side or main course, this salad is not only nutritious but also visually stunning, making it an excellent choice for any gathering or cozy dinner at home.


Ingredients

Scale
  • 2 cups diced pumpkin (about 1 small sugar pumpkin)
  • 1 cup quinoa
  • 1 cup crumbled feta cheese
  • 1/2 cup fresh pomegranate seeds
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
  2. Toss diced pumpkin with 2 tablespoons olive oil, salt, and pepper. Spread on the baking tray and roast for 25-30 minutes until golden and tender.
  3. Rinse quinoa under cold water. In a medium pot, combine rinsed quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
  4. In a large bowl, mix roasted pumpkin with cooked quinoa. Gently fold in feta cheese and pomegranate seeds.
  5. Drizzle with remaining olive oil before serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 290
  • Sugar: 6g
  • Sodium: 380mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 25mg