Prep: 15 mins Cook: 20 mins
All Year

Just because it’s winter doesn’t mean you can’t eat salad! This Pumpkin and Cranberry Quinoa Salad will be sure to satisfy on the chilliest of days!


  1. Preheat the oven to 200 C. 
  2. In a large bowl, toss the pumpkin with olive oil. Transfer to a lined baking tray and roast for 20-25 minutes or until the pumpkin is tender. 
  3. While the pumpkin is roasting, rinse quinoa under cold water until the water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed (around 20 minutes). 
  4. Meanwhile, whisk all the ingredients for the vinaigrette in a small bowl until combined. Season with salt and pepper, to taste.  
  5. To assemble the salad, combine the cooked quinoa, roast pumpkin, cranberries, rocket, toasted pumpkin seeds in a large serving bowl. Pour over the vinaigrette and toss to combine. Season with salt and pepper, to taste.

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