Why You’ll Love Honey Roast Pumpkin Quinoa Salad Recipe

Roasting the pumpkin brings out deep sweetness and crisp‑edged texture for maximum flavour.
The combination of quinoa and almonds adds both protein and crunch, making it satisfying as well as nutritious.
It’s highly adaptable and perfect for meal prep: you can roast the veggies and cook the quinoa ahead of time for effortless assembly.
The recipe is allergy friendly (dairy‑free, gluten‑free) and easy to tweak (swap nuts, change the veggies or make vegan by replacing honey).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:

Pumpkin (about 500 g, no need to peel)
1 red onion
1 red capsicum (bell pepper)
Rocket (about 80 g)
Fresh parsley (a few sprigs)
½ lemon (for juice)
Quinoa (½ cup uncooked)
Flaked almonds (4 tbsp)
Extra virgin olive oil (4 tbsp)
Salt & pepper to season
For coating the pumpkin:
Ground coriander (½ tsp)
Ground cumin (½ tsp)
Ground cinnamon (½ tsp)
Honey (2 tsp)
Extra virgin olive oil (1 tbsp)

Directions

Preheat your oven to 180 °C and line two baking trays (or use non‑stick trays).
Chop the pumpkin into small ~2cm cubes and place in a large bowl. In a mug whisk together the 1 tbsp olive oil, 2 tsp honey and the spices (coriander, cumin, cinnamon). Pour over the pumpkin and toss until the pieces are evenly coated. Spread these out on one baking tray.
Thickly slice the red onion and capsicum. Spread these out on the second tray, drizzle with 1 tbsp olive oil and toss to coat.
Roast both trays in the oven for about 45 minutes (or until the veggies are softened and beginning to brown on the edges).
Meanwhile, rinse the quinoa and place in a saucepan with 1 cup of water. Bring to the boil, then reduce heat and simmer gently, covered, for about 15 minutes. Keep the lid on and let the quinoa sit for 10 minutes after cooking, then fluff with a fork.
Once the roasted veggies and quinoa are both cooked, allow them to cool to near room temperature (or at least slightly warm).
In a large bowl combine the quinoa, roasted pumpkin, roasted capsicum & onion, rocket, flaked almonds and chopped parsley (discard thick stems). Drizzle over the remaining olive oil, squeeze the lemon juice, season with salt and pepper, then toss everything together until well mixed.
Serve immediately, or refrigerate for later (see storage section).

Servings and timing

This recipe yields 4 servings.
Prep time: approx. 15 minutes.
Cook time (roasting + quinoa): approx. 45 minutes.
Total time: around 1 hour.

Variations

Swap the pumpkin for sweet potato (note it may require a longer roasting time).
Change the flaked almonds to pecans or walnuts – or if you need a nut‑free version, use pumpkin seeds instead.
Replace the honey with maple syrup or brown rice syrup to make the recipe fully vegan.
Add extra roasted vegetables such as zucchini, eggplant, carrot, broccoli or cauliflower.
Serve with added protein: grilled chicken, salmon, canned tuna, chickpeas or pan‑fried halloumi.

Storage/Reheating

Store the roasted vegetables and cooked quinoa separately in airtight containers in the fridge for up to 4 days.
When ready to serve, combine as per directions and add fresh rocket just before eating for best texture.
If you prefer it warm, you can gently reheat the roasted vegetables and quinoa before tossing together (avoid heating the rocket directly).
Fully assembled salad is best eaten within a day or two for freshness of the greens and crunch of the almonds.

FAQs

What kind of pumpkin should I use?

You can use a Jap pumpkin (Japanese pumpkin / kabocha) or a butternut squash; both roast well and develop great flavour.

Can I make this recipe vegan?

Yes — simply substitute the honey with maple syrup or brown rice syrup to keep the coating sweet and roastable.

Can I prepare components ahead of time?

Absolutely. Roast the pumpkin and other veggies, and cook the quinoa ahead (up to 4 days in the fridge). Combine fresh rocket and parsley just before serving for best results.

How do I prevent the quinoa from being too watery?

Make sure you rinse the quinoa, follow the correct quinoa‑to‑water ratio (generally 1 part quinoa to 1 part water if using white quinoa for salads), and let it rest covered after cooking so it absorbs remaining moisture.

Can I use a different grain instead of quinoa?

Yes — you could use brown rice, farro or bulgur if you prefer, though cooking times and texture may vary slightly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 4 days. Combine just before eating for the best texture.

Can I serve this salad warm or chilled?

Yes to both. It’s designed to be flexible: serve it slightly warm (just after roasting) or chilled as a salad – either way it works beautifully.

What if I’m nut‑free?

Replace the flaked almonds with shelled pumpkin seeds (pepitas) or sunflower seeds for crunch without nuts.

What other vegetables can I include?

You might add roasted zucchini, eggplant, carrot, broccoli, cauliflower or brussels sprouts — all roast nicely and would complement the spices and pumpkin.

Can I add a dressing?

The lemon juice and olive oil drizzled at the end form the light dressing. If you want something richer, you could add a spoon of Dijon mustard or a splash of balsamic, but the original recipe keeps it simple.

Conclusion

This honey roast pumpkin quinoa salad is a beautifully balanced dish — it combines sweet roasted pumpkin, spiced coating, nutty quinoa and fresh greens in one bowl. It’s ideal for lunch‑prep, versatile enough for a light dinner, and adaptable for different dietary needs. Give it a go and enjoy a satisfying, healthy meal that doesn’t compromise on flavour.