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Kale, Quinoa and Roasted Pumpkin Salad

A vibrant and nutritious salad featuring roasted pumpkin, quinoa, kale, and creamy feta, perfect for a light lunch or hearty side dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 325
Ingredients Method Notes

Ingredients
  

For the roasted pumpkin
  • 400 g pumpkin Sweet, juicy cubes of pumpkin.
  • 2 tsp maple syrup Adds sweetness to balance the savory elements.
  • 2 tsp olive oil Used for roasting.
  • 1 tbsp fresh rosemary Chopped to elevate the flavor profile.
For the quinoa base
  • 1/2 cup dry quinoa Packed with protein.
  • 3/4 cup filtered water Needed to cook quinoa.
  • 1/4 tsp salt Enhances flavors.
For the salad
  • 150 g kale without stems, chopped Adds crunch and nutrients.
  • 55 g pecans Adds texture and nutty flavor.
  • 1/2 cup dried unsweetened cranberries Provides a burst of sweetness.
  • 1/2 cup crumbled feta cheese Creamy and tangy; substitutable with vegan cheese.
For the dressing
  • 3 tbsp olive oil For a rich dressing.
  • 2 tbsp apple cider vinegar Balances flavors.
  • 1 tbsp maple syrup Sweetness enhances the flavors.
  • 1 tbsp dijon mustard Adds a zesty punch.
  • 1/2 tsp salt For seasoning.
  • Freshly cracked black pepper, to taste Adds extra flavor.

Method
 

Preparation
  1. Preheat your oven to 400ºF (200ºC) and prepare a baking sheet with parchment paper.
  2. Combine the cubed pumpkin with maple syrup, olive oil, and chopped rosemary in a large bowl. Toss to coat and arrange on the prepared baking sheet.
Roasting
  1. Roast the pumpkin in the oven for 35 minutes, flipping at the 20-minute mark for even cooking.
Cooking Quinoa
  1. Rinse the dry quinoa under cold water and place in a saucepan with water and salt. Cover and bring to medium heat.
  2. Cook for 15 minutes undisturbed, then remove from heat and let steam for an additional 10 minutes without lifting the lid.
  3. Fluff the quinoa with a fork and spread on a plate to cool.
Making Dressing
  1. In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper. Whisk or shake until emulsified.
Assembling Salad
  1. In a large mixing bowl, add chopped kale and one-third of the dressing. Massage gently until softened.
  2. Add roasted pumpkin, quinoa, cranberries, pecans, and feta to the kale. Toss with remaining dressing until well mixed.
Serving
  1. Transfer the salad to a serving bowl and enjoy fresh, chilled, or at room temperature.

Notes

This salad can be prepped ahead by cooking the quinoa and roasting pumpkin a day in advance. It’s best served fresh, but variations can include different greens or proteins.