The start of the cold season means one thing: Roasted Pumpkin Salad. But with the sun still shining outside, I decided to include some fresh and crunchy ingredients and made a Moroccan Spiced Quinoa and Pumpkin Salad.
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I love Roasted Pumpkins. Crunchy outside but soft inside, deliciously sweet but perfect to use with many different savoury ingredients. I know a lot of people enjoy pumpkin in sweet recipes when Autumn shows up, but I really a fan of roasted pumpkin in its savoury form.
This recipe is perfect for what I call the ‘in-between-season‘. You know the one I am talking about, right between the end of summer and start of Autumn, when the sun is shining but it is still a bit cold at night?
Well, this is the type of recipe you definitely want to make at that time of the year! It has delicious Autumn fragrance and taste but in a light, salad form!
Moroccan Spice Mix
Roasted Pumpkin with Moroccan Spices is probably one of my favourite. What makes the Roasted Pumpkin Moroccan Spiced? I marinated it with a mix of:
- Garlic
- Cumin
- Turmeric
- Cinnamon
My kitchen smelled great! If you haven’t used Turmeric before, I highly recommend getting some. On top of adding a great yellow colour to any dish, it is also known for its many health benefits.
Roasted Butternut Pumpkin
To cook the Butternut Pumpkin, I first diced them into small cubes with their skin (great crunch!) then prepared the marinade separately.
I then poured the moroccan spiced marinade over the diced pumpkins and baked them in the oven for 30 minutes. While they were cooking, I started to prepare the rest of the ingredients.
Fall Quinoa Salad
I also love using Quinoa in salads, as you may have seen from my (one too many) Quinoa Salad recipes like this Quinoa Rainbow Salad. When not overcooked, they are a great crunchy addition to any dish!
I used Tricolor Quinoa for this recipe because it’s my favourite, but any other type will do. I have a feeling that this winter is going to be filled with Quinoa and Roasted Veggies!
In addition to the Roasted Pumpkin and Quinoa, I used:
- Cilantro
- Pomegranate Seeds
- Spring Onions
- Sunflower Seeds
They bring an amazing freshness, extra crunchiness and tangy sweetness to the salad that made it all in all perfect! For the Dressing, I used one of my favourite and original dressing: an Avocado, Cilantro and Lime Sauce.
This creamy sauce and sharp sauce was the perfect way to bring balance to this Salad. Plus, the blend of colour was just amazing… Don’t you love the Orange mixed with the Greens and the touch of Red? I know I couldn’t stop looking at it! Is it weird? You tell me!
More Salad Recipes:
- Green Tea and Citrus Soba Noodle Salad
- Vermicelli Salad with Garlic and Lime Dressing
- Quinoa Rainbow Salad
- Fresh Lentil Tabouleh
- Quinoa Israeli Salad
- Pumpkin, Halloumi and Avocado Salad from Cook It Real Good
Roasted Pumpkin Quinoa Salad Recipe:
Moroccan Spiced Roasted Pumpkin Quinoa Salad
Ingredients
- 1/2 Large Pumpkin (I used Butternut Squash)
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 teasp. each Garlic Powder, Cumin Powder, Turmeric Powder and Cinnamon Powder
- Salt & Pepper, to taste
- 1 cup Tricolour Quinoa
- 1 cup Fresh Cilantro
- 1/2 Pomegranate Seeds
- 1 Spring Onion
- 2 tbsp. Sunflower Seeds
Instructions
- Preheat the oven on 200°C (400°F) and line a baking tray with Baking Paper.
- Cut the Butternut in small cubes. You can leave the skin – they will bring some extra crunchiness.
- In a large bowl, make a marinade with the Olive Oil, Garlic Powder, Cumin Powder, Turmeric Powder, Cinnamon, Salt and Pepper.Evenly cover the diced Pumpkin with the Marinade.Roast the Pumpkin on a tray in the Oven for about 30 minutes, or until golden brown and cooked. Let them cool down before mixing with the rest of the ingredients.
- In the meantime, cook the Tricolor Quinoa in boiling water for 10 to 15 minutes. They should still be crunchy.Drain in a sieve and set aside.
- Chop the Cilantro and Spring Onion, and remove the Pomegranate Seeds from the Fruit.
- Mix the Roasted Pumpkin, Quinoa, Cilantro, Spring Onion, Pomegranate Seeds and Sunflower Seeds, and serve with the Avocado, Cilantro and Lime Sauce. You can eat it cold, or lukewarm.
