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
- 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