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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
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.
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.
In a large bowl, mix roasted pumpkin with cooked quinoa. Gently fold in feta cheese and pomegranate seeds.
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