Roasted Pumpkin Salad
Serves 8
10 mins prep
40 mins cook
50 mins total
This roasted pumpkin salad is flavorful, comforting, and super healthy! It's made with wholesome ingredients like pumpkin, quinoa, kale, and arugula that come together in the most delicious way! It's perfect as a side dish but hearty enough to be a main meal too. And, it is naturally gluten-free and vegan friendly!
Ingredients
Dressing
Preheat the oven to 400 degrees F / 200 C, line a baking sheet with parchment paper.
Combine the diced pumpkin, slice onion, 1 tbsp olive oil, paprika, garlic powder, onion powder and salt into a mixing bowl and toss to combine.
Transfer to prepared baking tray and spread in an even layer.
Roast for 30-40 minutes or until the pumpkin is soft and lightly golden in color.
Meanwhile cook the quinoa as directed on the packaging. Set aside to cool.
In a small mixing bowl whisk together all of the dressing ingredients.
To assemble the salad: Add ⅓ of the dressing to a mixing bowl along with the kale.
Using clean hands, massage the dressing into the chopped kale for 1-2 minutes.
Next add the arugula, cooked pumpkin and quinoa along with the dried cranberries and ½ of the chopped parsley. Gently toss to combine.
Arrange salad on a serving dish, drizzle with dressing and top with slivered almonds and remaining chopped parsley.
Serve and enjoy.
