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Roasted Pumpkin and Quinoa Salad

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  • Prep 45 min
  • Total 60 min
  • Ingredients 10
  • Servings 6
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Now that autumn has arrived, pumpkins are back in fashion. You can see them alongside houses, used for crafts, and of course-in the kitchen for cooking! This delicious salad is full of color and sabor; it’s also a new, original way to eat pumpkin. When accompanied by quinoa and queso fresco, this dish becomes a complete meal.
by Oriana Romero
Updated Sep 28, 2015
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Ingredients

  • 1 lb pumpkin, peeled and cut into small cubes
  • 1 cup red bell pepper, finely chopped
  • 6 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 1/2 cup onion, finely sliced
  • 3 cups kale, chopped into small pieces
  • 2 cups cooked quinoa
  • 2 cups queso fresco, cubed

Directions

  • 1
    First, pre-heat your oven to 400 °F.
  • 2
    In a large bowl, combine four tablespoons olive oil with the balsamic vinegar and honey. Use a fork to stir the ingredients well and season with salt and pepper.
  • 3
    Then add the pumpkin and red bell pepper to the bowl. Mix until all the vegetables are evenly coated with the oil dressing. Transfer the final mixture to a baking dish and cook for 30 to 35 minutes, or until the pumpkin is soft.
  • 4
    Next, pour two tablespoons of olive oil in a small skillet. Sauté the onion over medium-high heat for three to five minutes or until transparent. Then introduce the kale and continue cooking for five minutes. Last, stir-in the quinoa and remove from heat.
  • 5
    In a large salad bowl, combine the sautéed quinoa and kale with the roasted vegetables. Gently ‘toss’ the salad and serve with queso fresco sprinkled on top.

Expert Tips

  • tip 1
    This salad can be served hot or cold, as you like best.
  • tip 2
    Many other vegetables also work well with this recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Now that autumn has arrived, pumpkins are back in fashion. You can see them alongside houses, used for crafts, and of course-in the kitchen for cooking! This delicious salad is full of color and sabor; it’s also a new, original way to eat pumpkin. When accompanied by quinoa and queso fresco, this dish becomes a complete meal.
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