Description
Roast Pumpkin Salad with Quinoa, Feta, and Pomegranate is a deliciously vibrant dish that brings together tender roasted pumpkin, nutty quinoa, creamy feta cheese, and juicy pomegranate seeds. This colorful salad not only tantalizes your taste buds but also makes for an eye-catching centerpiece at any gathering. Perfect for fall or as a light meal, this recipe is easy to prepare and bursting with flavor.
Ingredients
Scale
- 2 cups pumpkin, cubed
- 1 cup quinoa
- 1 cup feta cheese, crumbled
- ½ cup pomegranate arils
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss pumpkin cubes in olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with two cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Once cooled slightly, combine roasted pumpkin, quinoa, feta cheese, and pomegranate arils in a large bowl.
- Drizzle with olive oil and honey; toss gently to combine. Season with salt and pepper.
- Serve on a platter or in individual bowls garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 280g)
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg