Spicy Roasted Pumpkin and Quinoa Salad

Description

A vibrant and nutritious salad featuring seasonal pumpkin, quinoa, and a spicy maple dressing. Perfect for a hearty lunch or a light dinner.

Ingredients

• 1 small pumpkin, peeled and cubed
• 2 cups cooked quinoa
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• For the dressing: 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the pumpkin cubes with olive oil, smoked paprika, cayenne pepper, salt, and pepper.
3. Spread the pumpkin cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4. Meanwhile, prepare the quinoa according to package instructions and let it cool.
5. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, minced garlic, olive oil, salt, and pepper to create the dressing.
6. In a large salad bowl, combine the cooked quinoa, roasted pumpkin, red bell pepper, red onion, cherry tomatoes, and arugula.
7. Drizzle the dressing over the salad and toss to combine.
8. Top with toasted pumpkin seeds before serving.

Recipe Details

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