Pumpkin and Quinoa Salad
A colourful, nutrient-rich salad full of flavour and texture including the sweetness of roasted pumpkin, the crunch of sunflower seeds, tart bursts of pomegranate, and hearty kale.
How long will it take?
45 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 butternut pumpkin, peeled, seeds removed and cut into 2-centimetre cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup quinoa, rinsed
- 1 cups vegetable stock
- 3 cups kale leaves, shredded
- ½ cup pomegranate arils
- 3 spring onions, thinly sliced
- ¼ cup toasted sunflower seeds
For the Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp English mustard
- Salt, to taste
- Freshly ground black pepper, to taste
How do I make it?
- Preheat oven to 200C.
- Toss pumpkin with olive oil, cumin, paprika, salt and pepper.
- Spread on a baking tray and roast for 25-30 minutes, turning once, until golden and tender.
- In a medium saucepan combine quinoa and stock. Bring to the boil, reduce heat, cover, and simmer for 15 minutes or until the liquid is fully absorbed. Fluff with a fork and let cool slightly.
- Place kale in a large bowl. Massage with a drizzle of olive oil and a pinch of salt.
- Make the dressing by whisking together olive oil, lemon juice, vinegar, maple syrup, mustard, salt, and pepper.
- Combine quinoa, pumpkin, kale, pomegranate arils, and spring onions in a large bowl.
- Pour over dressing and toss to coat.
- Sprinkle with toasted sunflower seeds and serve.
