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Vegan Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Roasted Pumpkin, Pecan & Cranberry Quinoa Salad (Vegan & Gluten Free)

Georgina Burgess
This Warm Roasted Pumpkin, Pecan & Cranberry Salad is perfect for lunches throughout those dark and cold winter months.
It's hearty, nutritious, filling and tastes divine.
Packed with all the most delicious Autumn/Winter flavours, think toasted caramelised pecans, dried cranberries, roasted pumpkin seeds, and an orange maple dressing. So good.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Lunch, Salad
Servings 6 Portions

Ingredients
  

The Fundamentals

  • 1 small Pumpkin (peeled and de-seeded - but keep the seeds!)
  • 4 tbsp Light Olive Oil (for roasting)
  • Salt & Pepper
  • 2 tsp Garlic Powder
  • 2 handfuls Baby Spinach
  • 1 cup Quinoa

For The Toasted Caramelised Pecans

  • 1/2 cup Pecans
  • 2 tbsp Maple Syrup
  • Generous Pinch of Salt

For The Roasted Pumpkin Seeds

  • Pumpkin Seeds (washed in a colander) (from the Pumpkin)
  • 1 tbsp Light Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Pinch Chilli Powder
  • 1 Pinch Paprika
  • 1 tsp Maple Syrup

For The Dressing

  • Juice of One Orange
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Maple Syrup
  • Generous Pinch of Salt
  • 1/2 tsp Garlic Powder

Instructions
 

  • Preheat the oven to 190-200c
  • Spread out the cubed pumpkin over a large baking tray
  • Drizzle with olive oil, garlic powder, salt and pepper
  • Using your hands, mix it all so that all of the pumpkin is coated
  • Place in the oven to roast for around 50 minutes (1 hour until the pumpkin is soft inside and going crispy on the outside)
  • While the pumpkin is cooking, prepare the roasted seeds
  • Grease the bottom of a small baking tray
  • Ensure you've washed the seeds thoroughly in sieve or colander (and they're patted dry)
  • Add the seeds to a small bowl along with the other ingredients
  • Stir together and spread over the greased baking tray
  • Place in the oven for around 10-15 minutes until they're browning and crispy. Leave them to cool (they go crispy as they cool!)

Prepare The Pecans

  • Heat a small frying pan over a medium-high heat
  • Once hot, add the pecans
  • Let them toast for a couple minutes on either side
  • Add in the maple syrup and salt - stir so the pecans are all coated
  • Toast for a further 2-3 minutes (then take off the heat and set aside)

Cook the quinoa

  • Add 1 cup of quinoa to a pan along with 2 cups of salted water (or veggie broth)
  • Bring to the boil and then lower the heat to a simmer (cover)
  • Cook for around 15 minutes (or until the water has absorbed and the quinoa is fluffy)
  • As soon as it's cooked, stir in the spinach so that it starts to wilt with the heat of the quinoa.

For The Dressing

  • Add all of the dressing ingredients to a jar and shake up until combined.

Bringing It All Together

  • Add the quinoa-spinach mix, roasted pumpkin and dried cranberries to a large bowl and carefully stir together
  • If you're going to eat it straight away, sprinkle over the toasted nuts and seeds and drizzle over the dressing

Notes

If you're cooking ahead/meal prepping - keep the nuts, seeds and dressing separate until you're ready to eat.
Keyword vegan lunch