Roast Pumpkin Salad with Quinoa, Feta, and Pomegranate
Roast Pumpkin Salad with Quinoa, Feta, and Pomegranate is a warm, vibrant dish that combines roasted pumpkin’s sweetness with crunchy pomegranate seeds, creamy feta, and fluffy quinoa. Perfect for any occasion—from festive gatherings to a light lunch—this salad not only looks stunning but also delivers a delightful flavor experience. Brighten your table with this nutritious and easy-to-make recipe that will leave everyone raving about its taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 cup quinoa, rinsed
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1 tablespoon honey
- Juice of 1 lemon
- 1/4 cup fresh herbs (mint or parsley), chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- While the pumpkin roasts, cook quinoa in boiling water for about 15 minutes until fluffy.
- In a large bowl, combine roasted pumpkin, cooked quinoa, pomegranate seeds, feta cheese, and herbs.
- Whisk together olive oil, lemon juice, honey, salt, and pepper; drizzle over salad and toss gently.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 8g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For added texture and flavor, consider adding nuts like walnuts or swapping feta for goat cheese. Store leftovers in an airtight container in the fridge; enjoy cold or gently reheated.