Description
A vibrant fall salad featuring caramelized roasted pumpkin, protein-rich quinoa, peppery arugula, and creamy feta with tangy lemon dressing.
Ingredients
Scale
- 2 cups pumpkin (peeled and cut into cubes)
- 3 tablespoons olive oil or avocado oil
- ½ teaspoon sea salt
- ¼ teaspoon dried thyme
- ¼ teaspoon coarse ground pepper
- Pinch of chili flakes (optional)
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth
- 4 cups fresh arugula
- ⅓ cup feta cheese (crumbled)
- ⅓ cup pumpkin seeds (toasted)
- ½ red onion (thinly sliced)
- 1 garlic clove (minced)
- 2 tablespoons Dijon mustard
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper (to taste)
Instructions
- Preheat and prepare: Heat oven to 425°F. Toss pumpkin cubes with olive oil, salt, thyme, pepper, and optional chili flakes thoroughly.
- Roast pumpkin: Spread pumpkin on baking sheet in single layer. Roast for 20-25 minutes, stirring halfway, until edges are golden and caramelized.
- Cook quinoa: Rinse quinoa. Combine with vegetable broth and salt in saucepan. Bring to boil then reduce heat.
- Simmer grains: Cover and simmer for 15 minutes until liquid absorbs completely and quinoa is fluffy.
- Prepare dressing: Whisk together minced garlic, Dijon mustard, lemon juice, olive oil, salt, and pepper.
- Assemble salad: Layer arugula in large bowl. Top with cooled quinoa, roasted pumpkin, feta, pumpkin seeds, and red onion slices.
- Dress and serve: Drizzle dressing over salad. Toss gently. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg