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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


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.


  • 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


  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!


  • 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,