Prep: 15 mins Cook: 20 mins
4
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!
Ingredients
- 3 cups pumpkin, diced
- 1 tbsp. olive oil
- 1 cup uncooked quinoa
- 1 1/2 cups water
- 1/3 cup dried cranberries
- 2 handfuls of rocket
- 3 tbsp. toasted pumpkin seeds
- salt and pepper, to taste
- Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- salt and pepper, to taste
Method
- Preheat the oven to 200 C.
- 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.
- 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).
- Meanwhile, whisk all the ingredients for the vinaigrette in a small bowl until combined. Season with salt and pepper, to taste.
- 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.