Harvest Delight: Roasted Pumpkin & Cranberry Quinoa Salad Recipe

Autumn Recipe: Roasted Pumpkin and Cranberry Quinoa Salad

Today, I’m excited to share a seasonal recipe that perfectly captures the flavors and colors of autumn. This roasted pumpkin and cranberry quinoa salad is a delicious and nutritious dish that is bursting with fall ingredients. The combination of sweet roasted pumpkin, tart cranberries, nutty quinoa, and earthy spices creates a symphony of flavors that is sure to delight your taste buds.

Ingredients:

• 1 small pumpkin, diced
• 200g quinoa
• 100g dried cranberries
• 50g pumpkin seeds
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• saucepan
• mixing bowl
• knife
• spatula/li>

To start, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced pumpkin with 2 tablespoons of olive oil, cinnamon, nutmeg, salt, and pepper in a mixing bowl until well coated. Spread the pumpkin out in a single layer on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

While the pumpkin is roasting, rinse the quinoa thoroughly in a fine mesh sieve under cold water. Then, cook the quinoa according to package instructions in a saucepan. Once cooked, fluff the quinoa with a fork and let it cool slightly.

In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, and pumpkin seeds. Drizzle with the remaining olive oil and balsamic vinegar, and toss gently to combine. Adjust seasoning with salt and pepper to taste.

Serve the salad warm or at room temperature as a delicious side dish or main course. The flavors of the pumpkin and cranberries complement each other beautifully, while the quinoa adds a hearty and nutritious element to the dish.

Approximate total weight of the cooked dish: 700g
Approximate number of servings: 4
Average weight of one serving: 175g
Approximate calorie count per serving: 320 calories

One unique tip for this recipe is to sprinkle some crumbled feta cheese on top of the salad just before serving. The creamy and tangy cheese adds a wonderful contrast to the sweet and savory flavors of the dish.

I hope you enjoy making this roasted pumpkin and cranberry quinoa salad as much as I do. Feel free to experiment with different ingredients or add your own twist to make it truly your own. Happy cooking!