Spiced Pumpkin and Quinoa Salad with Maple Tahini Dressing

Description

A vibrant and nutritious salad featuring seasonal pumpkin, protein-rich quinoa, and a creamy maple tahini dressing.

For a similar dish, see Autumn Harvest Quinoa Salad with Roasted Butternut Squash and Pomegranate.

Explore more: Quinoa recipes · Quinoa guide

Ingredients

• 1 small pumpkin, peeled and cubed
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 2 tablespoons water
• 2 cups mixed baby greens
• 1/4 cup toasted pumpkin seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed pumpkin with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
3. While the pumpkin is roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
4. In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth and creamy. Adjust the consistency with more water if needed.
5. In a large salad bowl, combine the roasted pumpkin, cooked quinoa, mixed greens, and toasted pumpkin seeds.
6. Drizzle the maple tahini dressing over the salad and toss gently to combine.
7. Serve immediately or chill for up to 2 hours before serving.

Recipe Details

• Cooking Time: 45 minutes
• Servings: 4
• Difficulty: Easy