Cozy Roast Pumpkin Salad With Quinoa, Feta & Pomegranate

Roast Pumpkin Salad With Quinoa Feta And Pomegranate is like a cozy hug in a bowl, bursting with the sweetness of roasted pumpkin, the nuttiness of quinoa, and the cheeky pop of pomegranate seeds. With every bite, you’ll experience a delightful explosion of flavors that makes your taste buds dance like nobody’s watching.

This salad isn’t just food; it’s an experience. Picture yourself at a fall gathering, surrounded by friends and laughter, as this vibrant dish takes center stage. Nothing says “I care” quite like bringing this masterpiece to the table.

I once served this delightful salad at a family reunion, and you should have seen my Aunt Millie’s face light up when she took her first bite. It was pure magic!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin: Choose a firm pumpkin for roasting; it adds an earthy sweetness and creamy texture.

• Quinoa: Quinoa is packed with protein; rinse well before cooking to remove its natural coating.

• Feta Cheese: Crumbled feta lends a salty tang that beautifully contrasts the sweetness of the pumpkin.

• Pomegranate Seeds: These jewel-like seeds add color and crunch; opt for fresh ones for the best flavor.

• Olive Oil: Use high-quality extra virgin olive oil for drizzling; it enhances flavor and richness.

• Fresh Herbs: Parsley or mint brightens the dish; chop finely for an aromatic finish.

• Lemon Juice: Fresh lemon juice elevates flavors; use it generously for zingy brightness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roast Pumpkin Salad With Quinoa Feta And Pomegranate

Prepare the Pumpkin: Preheat your oven to 425°F (220°C). Cut the pumpkin into cubes, drizzle with olive oil, and sprinkle salt. Spread on a baking sheet lined with parchment paper.

Roast Until Tender: Roast the pumpkin for about 25-30 minutes until it’s tender and caramelized. You want those lovely golden edges that scream flavor.

Cook the Quinoa: While the pumpkin roasts, rinse quinoa under cold water. In a pot, combine one cup of quinoa with two cups of water. Bring it to a boil before reducing heat to low and covering until fluffy.

Toss It All Together: In a large bowl, combine roasted pumpkin cubes with cooked quinoa. Add crumbled feta cheese and pomegranate seeds for that gorgeous crunch.

Add Freshness: Drizzle lemon juice over the mixture along with chopped herbs. Toss gently but thoroughly so each ingredient gets some love without turning mushy.

Serve and Enjoy!: Serve warm or let it cool down for a refreshing chilled salad. Either way, prepare for compliments from everyone at your table!

With this Roast Pumpkin Salad With Quinoa Feta And Pomegranate recipe in hand, you’re armed with flavor-packed goodness that’s sure to impress anyone lucky enough to join you at dinner!

Perfecting the Cooking Process

Start by roasting the pumpkin until it’s tender and caramelized, while cooking the quinoa simultaneously to save time. Toss everything together with feta and pomegranate for a fresh finish.

Add Your Touch

Feel free to swap out quinoa for couscous or add nuts for extra crunch. A splash of balsamic glaze can elevate the flavors beautifully.

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. Reheat gently on low heat to preserve texture.

Sharing this roast pumpkin salad with quinoa, feta, and pomegranate at a family gathering turned into a memorable moment when my cousin declared it “the best salad ever.” Who knew vegetables could spark such joy?

FAQ

Can I use other grains instead of quinoa?

Absolutely! Couscous or farro work wonderfully as alternatives in this salad.

How can I make this dish vegan?

Simply omit the feta cheese or substitute it with a plant-based version.

What type of pumpkin is best for roasting?

Sugar pumpkins or butternut squash are excellent choices due to their sweetness and texture.

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Roast Pumpkin Salad With Quinoa Feta And Pomegranate

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• Author: Clara Rosewood
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roast Pumpkin Salad with Quinoa, Feta, and Pomegranate is a vibrant, flavor-packed dish that combines the earthy sweetness of roasted pumpkin with the nutty texture of quinoa and the refreshing crunch of pomegranate seeds. Perfect for any occasion, this salad is not only easy to prepare but also visually stunning, making it a delightful centerpiece for your table. Enjoy it warm or cold for a nutritious meal that will impress your family and friends!

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Ingredients

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• 2 cups pumpkin (cubed)
• 1 cup quinoa (rinsed)
• 1/2 cup feta cheese (crumbled)
• 1/2 cup pomegranate seeds
• 2 tbsp olive oil
• 1/4 cup fresh parsley or mint (chopped)
• Juice of 1 lemon
• Salt to taste

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Instructions

1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with olive oil and salt. Spread on a parchment-lined baking sheet.
2. Roast pumpkin for 25-30 minutes until tender and caramelized.
3. While roasting, rinse quinoa under cold water. Boil 1 cup of quinoa in 2 cups of water; reduce heat, cover, and simmer until fluffy.
4. In a large bowl, combine roasted pumpkin, cooked quinoa, feta, and pomegranate seeds.
5. Drizzle with lemon juice and add chopped herbs. Toss gently to combine.
6. Serve warm or chilled.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 320
• Sugar: 8g
• Sodium: 380mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 20mg