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Home » Recipes » Salads » Cinnamon Pumpkin Quinoa Salad

Cinnamon Pumpkin Quinoa Salad

Dec 2, 2022 · Leave a Comment

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This cinnamon roast pumpkin quinoa salad is made with kale, feta cranberries, walnuts and a simple balsamic dressing. It’s easy, healthy and a perfect side to any meal.

Pumpkin quinoa salad in a bowl with gold fork on a wooden board.

Have you ever tried cinnamon roasted pumpkin before? It’s such an incredible combination.

This pumpkin and quinoa salad has been one of my go-to recipes to serve during the holidays for years! 

Roasting the pumpkin in cinnamon brings out the beautiful natural sweet flavour, then we combine it with massaged kale, quinoa, salty feta, crunchy walnuts and cranberries.  A simple balsamic dressing ties it all together and you have the most delicious salad ever. 

Pumpkin quinoa salad in a bowl with gold fork on the side.

Ingredients you’ll need

You only need 10 ingredients to make this pumpkin and quinoa salad recipe:

  • Pumpkin: I used Japanese pumpkin (also called kobocha squash in America).
  • Quinoa
  • Kale: I used curly green kale but lacinato/ tuscan kale would be great too.
  • Feta cheese: grated cows milk feta is my go to here but goat cheese or a dairy free cheese would also work well. 
  • Dried cranberries
  • Walnuts
  • Balsamic vinegar 
  • Lemon
  • Olive oil
  • Cinnamon: to season the pumpkin and little in the dressing!
  • Salt + pepper
Ingredients shown to make the quinoa pumpkin salad.

How to cut and peel a pumpkin?

Before you begin making your salad, you’ll need to slice and roast your pumpkin

  1. Cut the pumpkin in half: Using a large sharp knife, cut the pumpkin in half down the middle (lengthwise).
  2. Deseed: Use a spoon to scoop out all the seeds, pulp and strings.
  3. Peel and cube: Cut each pumpkin half into thick wedges. Then, use a vegetable peeler to remove the skin (or use the knife). Once peeled, cut the wedges into small cubes ready to roast.

How to make pumpkin quinoa salad

Start by preheating the oven to 180C/ 350F and line a large baking tray with baking paper.

Pumpkin: Combine pumpkin with 1/2 a tablespoon oil on the baking tray. Season with cinnamon and salt then roast for 20 minutes or until tender.

Roasted cinnamon pumpkin on a baking tray.

Quinoa: While the pumpkin is roasting, cook the quinoa on the stove top according to package instructions.

Dressing: Combine all the ingredients in a screw-top jar and shake well until smooth.

Kale: Add the kale to a large bowl and pour over half of the dressing. Massage the kale with you hands, for about 1 minutes to soften the leaves.

Salad ingredients in a large bowl.

Combine: Add the cooked quinoa, roasted pumpkin, walnuts, feta and cranberries. Pour over the remaining dressing and gently toss to combine. Serve and enjoy!

Pumpkin and quinoa salad in a mixing bowl with wooden spoons.

Ingredient substitutions

  • To make vegan: Swap feta cheese for a dairy free alternative.
  • Leafy greens: Kale can be swapped for rocket (arugula) or baby spinach leaves. Skip the massage step!
  • Grains: Quinoa can be swapped with wild rice, barley, or farro.
  • Dried cranberries: Could be swapped with raisins, goji berries or fresh pomegranate seeds.
  • Nuts: Swap walnuts for pecans, hazelnuts or pumpkin seeds to make it nut-free.
Side shot of pumpkin and quinoa salad in a bowl with a gold fork on a wooden board.

How to store

If you have leftover roast pumpkin and quinoa salad or want to prepare it ahead of time, it can be stored in an airtight container. It will stay fresh in the fridge for up to 4 days. 

Enjoy this salad cold, no need to reheat it.

Pumpkin quinoa salad in a bowl with gold fork.

FAQ

Can I use butternut squash in this recipe?

Yes, butternut squash/ butternut pumpkin works just as well in place of the pumpkin in this salad. Season and cook it the same.

How can I make this recipe dairy free?

Omit the feta cheese or substitute with a dairy free feta cheese.

Can you eat the skin on pumpkin?

Short answer- yes, however it depends on the type. The skin on Kent or Jap pumpkin/ kobocha squash is edible. Simply cut into thin wedges, add seasonings, spray with olive oil and roast.

Other pumpkin salad recipes

Roasted Chickpea Pumpkin Salad

Miso Glazed Pumpkin + Kale Salad

Roasted Pumpkin + Zucchini Couscous Salad

Roasted Beetroot & Pumpkin Salad

If you try this pumpkin quinoa salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Pumpkin quinoa salad in a bowl with gold fork on a wooden board.

Cinnamon Pumpkin Quinoa Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Salad, side dish
  • Method: Roast
  • Cuisine: Mediterranean
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Description

This cinnamon roasted pumpkin quinoa salad is made with kale, feta, cranberries, walnuts and a simple balsamic dressing. It’s easy, healthy and a perfect side to any meal.


Ingredients

Scale
  • 600g Kent pumpkin, peeled + cut into cubes*
  • 1/2 tablespoon olive oil*
  • 1/2 teaspoon cinnamon 
  • 2 cups cooked quinoa
  • 4 cups (120g) curly kale leaves
  • 1/2 cup (75g) grated feta cheese
  • 1/4 cup dried cranberries
  • 1/2 cup roasted walnuts
  • Salt + pepper to taste 

Balsamic dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice 
  • 1/4 teaspoon cinnamon
  • Salt + black pepper, to taste

Instructions

  1. Preheat the oven to 180C/ 350F and line a large baking tray with baking paper.
  2. Combine pumpkin with 1/2 a tablespoon oil on the baking tray. Season with cinnamon and salt then roast for 25 minutes or until tender.
  3. While the pumpkin is roasting, cook the quinoa on the stove top according to package instructions.
  4. To make the dressing, combine all the ingredients in a screw-top jar and shake well until smooth.
  5. Add the kale to a large bowl and pour over half of the dressing. Massage the kale with you hands, for about 1 minutes to soften the leaves.
  6. Add the cooked quinoa, roasted pumpkin, walnuts, feta and cranberries. Pour over the remains dressing and gently toss to combine. Serve and enjoy!

Notes

  • I used Kent pumpkin but Jap pumpkin or butternut squash can be used too.
  • I prefer to roast my pumpkin with olive oil spray as too much oil can make it “soggy”.
  • Store leftovers for up to 4 days in an airtight container in the fridge.

Keywords: pumpkin, quinoa, kale, feta,

Did you make this recipe?

Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue

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