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Pumpkin Quinoa Salad with Dried Cranberries, Pecans, and Tahini Dressing Recipe

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4.2 from 66 reviews

A vibrant and nutritious roasted pumpkin quinoa salad featuring tender roasted pumpkin cubes, fluffy quinoa, fresh baby spinach, crunchy pecans, and sweet dried cranberries, all tossed in a creamy tahini dressing infused with apple cider vinegar, maple syrup, garlic powder, and cinnamon. This hearty and flavorful salad is perfect as a wholesome lunch or side dish.

  • Total Time: 60 minutes
  • Yield: 6 servings

Ingredients

For the Pumpkin Quinoa Salad

  • 2 pounds pie pumpkin, cut into half-inch cubes (approx. 6 cups cubed)
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 5-ounce package baby spinach (approx. 6 packed cups)
  • ½ cup pecan halves
  • ⅓ cup dried cranberries or raisins

For the Dressing

  • ¼ cup tahini
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon cinnamon
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven: Preheat your oven to 425℉ (218℃) using the convection roast setting and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Prepare and roast the pumpkin: Peel the pumpkin and cut it into uniform half-inch cubes for even cooking. Arrange the cubes in a single layer on the prepared baking sheet, then sprinkle with salt and pepper. Roast for 15 minutes, flip the cubes over, and roast an additional 15 minutes, or until they are fork tender and edges are golden brown.
  3. Cook the quinoa: While the pumpkin roasts, combine the quinoa and vegetable broth in a small saucepan. Cover with a lid, bring to a low boil, and simmer for 10-12 minutes or until the liquid is fully absorbed. Remove from heat and fluff the quinoa with a fork, then transfer it to a large mixing bowl.
  4. Make the dressing: In a small bowl, whisk together tahini, apple cider vinegar, maple syrup, garlic powder, cinnamon, salt, and pepper until smooth and well combined.
  5. Assemble the salad: Add the roasted pumpkin cubes, baby spinach, pecan halves, and dried cranberries to the bowl with the quinoa. Pour the tahini dressing over the ingredients and toss gently but thoroughly to coat everything evenly.
  6. Serve: Serve the salad immediately as a wholesome meal or side dish. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • Cut pumpkin cubes as uniformly as possible for even cooking and texture.
  • To save preparation time, you can use pre-cubed pumpkin pieces available at some stores.
  • If your oven does not have a convection roast setting, roast the pumpkin a bit longer until tender and golden on the edges.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American, Canadian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pumpkin-quinoa-salad-with-dried-cranberries-pecans-and-tahini-dressing-recipe/