Roast Pumpkin Salad With Quinoa Feta And Pomegranate

The very best factor to make with a tray of roasted pumpkin is a protein-packed salad! Attempt my simple 20-minute Roast Pumpkin Salad. It’s further scrumptious with bursts of pomegranate, creamy quinoa and salty feta. Could be prepped forward and is ideal for lunch containers!

🧡 Why you’ll love my Roast Pumpkin Salad

Have you ever ever eaten a scrumptious huge veggie salad on the native cafe? A bowl filled with plump roasted veggies, contemporary greens, nuts and seeds and a extremely good salad dressing? My Roast Pumpkin Salad is all that and extra. It’s a type of lazy salad recipes that require no effort however is excellent for you. Right here is why you’ll find it irresistible!

1. Caramelized pumpkin – Who doesn’t love little cubes of golden, caramelized pumpkin? They’re one of the best bits of this salad. Candied across the edges, heat and creamy. Mmmm!!
2. Simple And Fast – All you actually need to do for this salad is to roast a tray of pumpkin and prepare dinner quinoa on the range. The remainder is simply mixing and tossing. Extraordinarily simple and comes collectively in simply over 20 minutes. That is very often a fast lunch for me on weekdays.
3. Tremendous Wholesome – Pumpkin is among the highest sources of fiber. Quinoa and feta add a hefty quantity of protein. You get good fat from sunflower seeds and olive oil. Plenty of nutritional vitamins and antioxidants from the lemon and pomegranate. All this makes it an excellent wholesome salad!
4. Make forward – This salad might be made as much as 3 days prematurely and tossed when you must eat. Totally assembled salad additionally lasts 3 days within the fridge.

📝 Substances And Substitutions

1. Pumpkin – I take advantage of butternut squash for this recipe. Peel and deseed the pumpkin. Minimize into even one-inch cubes. In case you make further (which I all the time do!), the roast pumpkin will maintain contemporary within the fridge for as much as 5 days.
2. Onion – Use purple or Spanish onion for this recipe. Minimize in half after which every half into 3-4 wedges.
3. Quinoa – Prepare dinner a mixture of white and purple quinoa. You can too prepare dinner tri-colour quinoa which is available in supermarkets. The purple and black quinoa is firmer on cooking and provides extra texture to the salad. Simply utilizing white quinoa would possibly make your salad a bit soggy.
4. Pomegranate seeds – Use contemporary or frozen pomegranate seeds. In case you can’t discover any, substitute with dried cranberries.
5. Sunflower seeds – Toast sunflower seeds flippantly in a dry pan on medium warmth. This helps deliver out their nutty flavour. Sunflower seeds might be substituted with pepitas or pine nuts.
6. Feta Cheese – You’ll be able to both purchase crumbled feta or simply crumble blocks of feta to a consistency you want. Ensure they’re crumbled evenly. Bigger blocks of feta might be too salty in a mouthful. I like to make use of conventional Greek feta which has a sharper tang in comparison with the creamier and milder Danish feta. You should utilize sheep’s or goat’s feta for this recipe.
7. Rocket (Arugula) – Rocket leaves are one of the best salad leaf possibility for this pumpkin salad. The sharp peppery style of the rocket compliments the sweetness of the pumpkin and is an ideal match. You’ll be able to substitute with child spinach leaves.
8. Coriander – This herb actually lifts the freshness and brightness of this salad.
9. Flavour makers – In addition to salt and pepper, you will have candy paprika and garlic powder to roast pumpkin and onion. The spices add a scrumptious depth of flavour to the roast veggies and make the salad tremendous yummy!
10. Olive oil And Lemon Juice – This roast pumpkin salad has the best salad dressing. You solely want good high quality further virgin olive oil and freshly squeezed lemon juice to deliver the salad collectively.

🌿  make Roast Pumpkin Salad

1. Add chopped pumpkin, onion, candy paprika, garlic powder, salt, pepper and olive oil to a bowl. Combine nicely.
2. Unfold the pumpkin and onion on a large-rimmed baking tray lined with baking paper.

3. Roast pumpkin and onion within the oven as per the recipe. When carried out, take away and funky barely.

4. Whereas the veggies are roasting, prepare dinner quinoa on the range. See my notes on learn how to prepare dinner quinoa.

5. In a dry frying pan, toast sunflower seeds on medium-low warmth for a minute till barely colored and toasty. Take away and funky.

6. Add all of the substances for the roast pumpkin salad in a big bowl and blend nicely till every thing is evenly coated.

🔪 Meal Prep And Storage

To meal prep this roast pumpkin salad, comply with these steps

1. Prepare dinner quinoa. Cool fully and retailer in a lidded, air-tight glass container within the fridge (retains contemporary for as much as 3 days).
2. Roast pumpkin and onion within the oven. Cool fully and retailer in a lidded, air-tight glass container within the fridge (retains contemporary for as much as 5 days).
3. Minimize and deseed a pomegranate. Retailer within the fridge in a lidded, air-tight container (retains contemporary for as much as 5 days).
4. When able to assemble, toast sunflower seeds for a minute, squeeze lemon juice and blend all substances collectively.

To retailer the salad within the fridge, absolutely assemble the salad and retailer it in a lidded, air-tight glass container for as much as 3 days.

🍽️ Serving Solutions

This roast pumpkin salad makes an ideal facet for selfmade potato fish muffins.

The salad additionally goes very well with these sticky marmalade rooster wings or these crispy zucchini corn fritters.

I typically high my salad with these scrumptious crispy spaghetti fritters. Bellisimo! Match made in heaven!

And at last, it’s important to do that salad with a slice of this warm-from-the-oven Vegan Potato Torte. Divine!

👩🏻‍🍳 FAQs

🍲 Extra Recipes To Attempt

Recipe

For the roast pumpkin and onion

• Place pumpkin, onion, tablespoon of olive oil, paprika, garlic powder, salt and pepper in a bowl. Toss to combine nicely.

• Preheat oven to 220°C. Scatter pumpkin-onion combination on a lined baking tray. Bake for 20 minutes till pumpkin is caramelized.

• Take away from oven and permit to chill to room temperature.

• Whereas veggies are roasting, prepare dinner quinoa (see notes for quinoa recipe).

• Toast sunflower seeds in a dry pan on medium warmth for a minute till barely colored and toasty.

• Add pumpkin-onion combination, quinoa, coriander, rocket, pomegranate seeds, sunflower seeds, lemon juice, olive oil and feta cheese to a big bowl. Toss gently to combine nicely.

• Examine and regulate seasoning. Serve instantly or retailer within the fridge in an air-tight glass container for as much as 3 days.

1. Cooking Quinoa – Add 1 cup of blended quinoa (half white and half purple) to a medium saucepan. Add chilly water, rinse and drain a few instances. After draining, add 1.5 cups chilly water and a big pinch of flaky salt to the saucepan. Deliver to a fast boil on excessive warmth. Scale back warmth to low. Cowl and simmer for quarter-hour till the quinoa is cooked fully and all of the water has evaporated. To make use of on this salad, cool fully, fluff up with a fork and use as per the recipe. Quinoa To Water Ratio – 1:1.5 is the ratio for cooking quinoa. A cup of quinoa wants 1.5 cups of water to prepare dinner.
2. Rocket (Arugula) – This may be substituted with child spinach leaves.
3. Pomegranate seeds – These might be substituted with dried cranberries.
4. Sunflower seeds – These might be substituted with pine nuts or pepitas.
5. Feta cheese – Use Greek-style sharp feta cheese for one of the best flavour. You should utilize sheep or goat’s feta.

Energy: 274kcal | Carbohydrates: 22g | Protein: 10g | Fats: 18g | Saturated Fats: 4g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.01g | Ldl cholesterol: 13mg | Sodium: 269mg | Potassium: 428mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5881IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg