Description
A hearty and nutritious Honey Roast Pumpkin Quinoa Salad combining sweet roasted pumpkin, fluffy quinoa, baby spinach, feta cheese, and a tangy balsamic dressing. Perfect as a wholesome lunch or light dinner.
Ingredients
- 1/2 small jap pumpkin (approx. 500g), peeled and chopped
- 1 tablespoon olive oil
- 1 tablespoon honey
- 3/4 cup uncooked quinoa
- 150g baby spinach leaves
- 75g feta cheese, crumbled
- 1/2 small red onion, thinly sliced
- 1/4 cup pine nuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil (extra, for dressing)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Place chopped pumpkin on a baking tray, drizzle with olive oil and honey, and toss to coat. Roast for about 25–30 minutes or until tender and caramelised.
- While the pumpkin is roasting, rinse the quinoa under cold water. Cook it according to packet instructions or simmer in water (1.5 cups) for about 12–15 minutes until fluffy. Set aside to cool.
- Toast the pine nuts in a dry pan over medium heat for 2–3 minutes or until golden, stirring frequently. Set aside.
- In a large bowl, combine baby spinach, quinoa, roasted pumpkin, red onion, and feta.
- Whisk together balsamic vinegar and extra olive oil to make the dressing. Season with salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with toasted pine nuts before serving.
Notes
- You can substitute the feta with a dairy-free alternative for a vegan option.
- Add cooked chickpeas or grilled chicken for extra protein.
- This salad stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Australian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
