For an incredibly simple and delicious make-ahead picnic salad, you can’t go past this spiced pumpkin quinoa salad with walnuts.
Pumpkin, much like potato and beetroot is another wonderful salad foundation that can stand the test of time — always arriving at your picnic salad fabulous, never sad.
Much like our Asian coleslaw and quinoa beet salad, this spiced beauty gets better with time so can be made the day before and will keep wonderfully in the fridge for a few days.
Just remember always to add your leafy greens at the last minute to avoid them spoiling.
This pumpkin salad recipe is so easy to make even though roasting the pumpkin and cooking the quinoa may seem like extra work. These steps only add additional time with no real extra effort. It makes a wonderful salad addition to any fall picnic menu.
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As we mention in our roast pumpkin and feta mini frittata recipe; if you are going to roast veg – roast a batch. The same goes for quinoa. Roasted pumpkin and quinoa will keep well in the fridge for a few days.
Both pumpkin and quinoa are so good for you and can be used in a myriad of other recipes throughout the week.
Table of Contents
Salad Variations
While this is essentially a vegan pumpkin salad recipe, a sprinkle of feta also lends itself beautifully to the flavours.
If you like a little more spice in your life, add chilli when coating the pumpkin in your spices.
Switch out arugula for any dark green of your choice. Remember to always add them just before serving, so they don’t go soggy.
Don’t like walnuts? Slivered or roughly chopped almonds work well as do pistachios, pine nuts or cashews. The choice is yours. I find whatever you choose, nuts that have been lightly toasted add better flavour and crunch to the salad.
What to Serve With Your Roast Pumpkin Salad
Serve this salad as a side to bbq meats, or an accompaniment to a mezze platter – The pumpkin spices work well with middle eastern style dips such as hummus and baba ganoush and flatbread.
It also works with a charcuterie picnic spread or even as a filling for picnic wraps.
As part of this fall-inspired picnic, we have teamed the pumpkin quinoa salad with pumpkin and fetta mini frittatas and smoked pumpkin hummus. It goes to show how pumpkin is such a versatile picnic ingredient.
I also find this salad makes a quick and easy pack and go picnic with some decent roast vegetables such as slow-roasted vine tomatoes, grilled eggplant, and roasted peppers.
Throw in a salty cheese, like goats cheese or feta, and either a crusty sourdough or some flatbreads, and you have a delicious Mediterranean style vegetarian picnic feast.
Another wonderful thing about this salad is can also be served as a warm salad – think cosy fall picnics. We have loads of tips on how to keep your picnic food warm here. If you do, it’s even more important to add your greens at the very last – arugula and spinach make great warm salad leaves but need to be added last.
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Spiced Pumpkin Quinoa Salad with Walnuts Recipe
Spiced Pumpkin Quinoa Salad with Walnuts
With only a few ingredients, this delicious roast pumpkin salad with quinoa is brimming with the flavours of the Mediterranean and the Middle East, yet is so easy to make. Another fantastic make-ahead picnic salad that will brighten any picnic spread.
Ingredients
- 1/2 small butternut squash pumpkin -peeled, seeded and cut into cubes.
- 2 tablespoons extra-virgin olive oil.
- 1 1/2 teaspoons ground cumin.
- 1 teaspoon ground coriander.
- 1/4 teaspoon smoked paprika (you can use sweet paprika instead).
- 1/2 cup quinoa (uncooked).
- Flaky sea salt (Kosher salt).
- 1/4 cup walnuts (either whole or roughly chopped - however you prefer).
- 1/2 red onion thinly sliced.
- 6-8 garlic cloves with skin on.
- 2 handfuls of arugula leaves (you can substitute with baby spinach if you prefer).
- *optional - chilli powder or flakes if you like spicy.
Instructions
- Preheat the oven to 430℉ | 220℃.
- In a large bowl, coat the pumpkin cubes with the olive oil, cumin, coriander, paprika and salt.
- Spread the pumpkin on a baking sheet in a single layer and scatter the whole garlic cloves around (skins on). The garlic will help flavour the pumpkin while cooking and is a great addition to the salad.
- Roast in the oven for about 30 minutes, until the pumpkin is tender and has a lightly browned, caramelised finish. You may need to toss them halfway through for an even finish. At this point, check the garlic, it needs to be squishy on the inside, not dry. This will take around 15-20 minutes of the cooking time. Remove the garlic if cooked and set aside to cool.
- While the pumpkin is cooking, cook your quinoa. If you have not cooked quinoa before, the instructions will be on the packet. We have also included instructions in the recipe notes.
- Lightly toast the walnuts in a dry non-stick pan - approximately 5 minutes on medium heat. Watch they don't blacken. Chop if you prefer roughly chopped over whole walnuts.
- Once the pumpkin is cooked, place in your serving bowl and allow to cool. Drizzle any juices from the baking pan over the pumpkin at this point and squeeze your roasted garlic cloves from their skins and toss through the pumpkin.
- When the pumpkin has cooled combine all ingredients except your greens - pumpkin, quinoa, onion and walnuts. Make sure all the ingredients are well combined to mix through the spices from the pumpkin.
- Either just before you pack your salad for your picnic or when ready to serve, add the greens and lightly toss.
- I find this salad does not need a dressing as the soft pumpkin with the full flavour of the spices gives it the moisture and flavour it needs. If you do feel you need a dressing, a light drizzle of olive oil will mix with the spices perfectly creating its own dressing. Or, if you have some, a little drizzle of walnut oil gives an excellent finish. Just go easy with both, so it doesn't make your salad sloppy.
Notes
How to Cook Quinoa
- Rinse the quinoa in a fine-mesh colander.
- Use a 2:1 ration water to quinoa - in this recipe- 1/2 cup quinoa: 1 cup water.
- Combine the water and quinoa in a pot and bring to a gentle boil.
- Reduce the heat to a slow simmer and cover the pot until all the water is absorbed.
- Depending on the quantity, this can take around 15 minutes.
- Remove from the heat, leaving the lid on and allow the quinoa to steam for a few minutes more. The quinoa seeds will pop open when they are at their fluffy best.
- Fluff with a fork and serve or cool for use later.
Alternate Ingredients
- Sprinkle with feta for a smooth salty addition
- Add chilli if you like more spice
- Switch out arugula for any other dark greens such as baby spinach
- Change walnuts for another nut of your choice, such as almonds, pine nuts, pistachios, or cashews. Toast lightly first.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 341mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 11g
Nutrition data provided here is only an estimate
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Roast Pumpkin and Feta Mini Frittata Recipe