This spiced pumpkin and quinoa salad is a hearty, colorful dish that perfectly balances warm autumn flavors with fresh, wholesome ingredients.
The first time I made this salad, I was looking for a way to use up leftover roasted pumpkin from a weekend dinner. Pairing it with quinoa and a blend of spices turned it into a satisfying meal that quickly became a family favorite.
Whether you’re making it as a side dish for a holiday gathering or a light lunch during the week, this salad is guaranteed to impress with its vibrant flavors and textures.
What’s Inside This Recipe?
My Take on Spiced Pumpkin and Quinoa Salad
What I love most about this spiced pumpkin and quinoa salad is how versatile and nourishing it is. The roasted pumpkin brings a natural sweetness that pairs beautifully with the nutty quinoa, while a hint of warm spices like cinnamon and cumin adds that cozy, autumnal touch.
This dish is perfect for meal prep too. You can roast the pumpkin and cook the quinoa ahead of time, making it easy to throw together when you’re short on time. Plus, the leftovers taste even better the next day as the flavors meld together.
Whenever I make this salad, I love customizing it based on what I have in my pantry. Add some dried cranberries for a pop of tartness, or sprinkle in toasted pumpkin seeds for extra crunch. It’s a recipe that’s easy to make your own!
Ingredients
This salad comes together with simple, wholesome ingredients. Here’s what you’ll need:
For the salad
- 2 cups cubed pumpkin (or butternut squash, peeled and deseeded)
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- ¼ teaspoon salt (optional)
- ¼ cup dried cranberries (optional, for sweetness)
- ¼ cup toasted pumpkin seeds (pepitas)
- 2 cups fresh baby spinach or arugula
- ¼ cup crumbled feta cheese (optional, for creaminess)
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Step-by-Step Instructions for Spiced Pumpkin and Quinoa Salad
This recipe is easy to follow and perfect for home cooks of all levels. Let’s get started!
1. Roast the Pumpkin
Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cinnamon, and cumin until evenly coated.
Spread them out on a baking sheet in a single layer and roast for 20–25 minutes, or until the pumpkin is tender and slightly caramelized. Stir halfway through for even cooking.
2. Cook the Quinoa
While the pumpkin roasts, bring the quinoa and water (or vegetable broth) to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork. Let it cool slightly.
3. Whisk the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Adjust the seasoning to your taste.
4. Assemble the Salad
In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries (if using), and baby spinach.
Drizzle the dressing over the salad and toss gently to combine. Sprinkle with toasted pumpkin seeds and crumbled feta cheese, if desired.
5. Serve and Enjoy
Transfer the salad to a serving dish and enjoy it warm or at room temperature. It’s delicious on its own or paired with roasted chicken or a bowl of soup for a complete meal.
How to Serve Your Spiced Pumpkin and Quinoa Salad
- This spiced pumpkin and quinoa salad is a fantastic addition to any meal. Serve it as a side dish alongside grilled chicken, roasted turkey, or baked salmon. For a vegetarian option, pair it with a hearty soup like butternut squash or tomato basil.
- If you’re hosting a holiday dinner, this salad makes a colorful and flavorful addition to your table. Garnish with extra pumpkin seeds or a drizzle of balsamic glaze for an elegant touch.
Storing and Enjoying Leftovers
Leftovers? No problem! Store any remaining salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious the next day.
To reheat, warm it gently in the microwave or enjoy it cold as a refreshing salad. If the quinoa seems a bit dry after storing, add a drizzle of olive oil or a squeeze of lemon juice to freshen it up.
Top Tips for Customizing Your Spiced Pumpkin and Quinoa Salad
- Swap the greens: Try kale or mixed salad greens in place of spinach or arugula for a different texture.
- Add protein: Toss in some grilled chicken, roasted chickpeas, or cooked lentils to turn this salad into a hearty main course.
- Use seasonal veggies: Substitute the pumpkin with roasted sweet potatoes, butternut squash, or even carrots for a twist on the flavors.
- Play with spices: Add a pinch of smoked paprika or nutmeg for extra depth, or use your favorite spice blend like za’atar or garam masala.
Your Questions About Spiced Pumpkin and Quinoa Salad Answered
Can I use canned pumpkin?
No, canned pumpkin won’t work for this recipe, as it doesn’t have the firm texture needed for roasting. Stick with fresh pumpkin or swap it for butternut squash or sweet potato.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free quinoa and other ingredients.
Can I make this salad ahead of time?
Absolutely! Roast the pumpkin and cook the quinoa up to 2 days in advance. Store them separately in the fridge, then assemble the salad with the dressing before serving.
What can I use instead of feta cheese?
If you’re looking for a dairy-free or vegan option, skip the feta or replace it with crumbled tofu or a sprinkle of nutritional yeast for a cheesy flavor.
Is this salad good cold?
Yes, it’s delicious cold! It makes a great make-ahead lunch or picnic dish.
Wholesome, colorful, and perfect for any fall table!
I hope you enjoy making this spiced pumpkin and quinoa salad as much as I do. It’s a warm, nourishing dish that’s perfect for fall or any time you’re craving something hearty and satisfying.
If you give it a try, I’d love to hear how it turned out! Let me know in the comments below, or share your creation on social media and tag WandaRecipes.com. Don’t forget to explore some of my other seasonal recipes while you’re here.
Happy cooking!
Spiced Pumpkin and Quinoa Salad
Ingredients
For the salad
- 2 cups cubed pumpkin or butternut squash, peeled and deseeded
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 cup quinoa rinsed and drained
- 2 cups water or vegetable broth
- ¼ teaspoon salt optional
- ¼ cup dried cranberries optional, for sweetness
- ¼ cup toasted pumpkin seeds pepitas
- 2 cups fresh baby spinach or arugula
- ¼ cup crumbled feta cheese optional, for creaminess
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
Roast the Pumpkin
- Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cinnamon, and cumin until evenly coated.
- Spread them out on a baking sheet in a single layer and roast for 20–25 minutes, or until the pumpkin is tender and slightly caramelized. Stir halfway through for even cooking.
Cook the Quinoa
- While the pumpkin roasts, bring the quinoa and water (or vegetable broth) to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork. Let it cool slightly.
Whisk the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Adjust the seasoning to your taste.
Assemble the Salad
- In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries (if using), and baby spinach.
- Drizzle the dressing over the salad and toss gently to combine. Sprinkle with toasted pumpkin seeds and crumbled feta cheese, if desired.
Serve and Enjoy
- Transfer the salad to a serving dish and enjoy it warm or at room temperature. It’s delicious on its own or paired with roasted chicken or a bowl of soup for a complete meal.
