Roasted Pumpkin Quinoa Salad

Colourful and delicious, this roasted pumpkin quinoa salad is a fully balanced vegan meal, bursting with proteins and antioxidants. It's ready in a flash and perfect for meal-prepping!

Pumpkin Quinoa Salad Recipe


Nutrition per serving
Net Carbs60.4 g21.9%
of which Sugars24.7 g27.5%
Fibers13.8 g49.4%
Fats22.7 g34.9%
of which Saturates2.4 g12%
of which Omega 30.3 g29.9%
Proteins18.7 g40.7%
Calcium291 mg29.1%
Vitamin A816 mcg116.6%
Vitamin C154 mg205.7%
Iron7.1 mg47.9%
Potassium1709 mg48.8%
Sodium69 mg3%
Cholesterol0 mg0%
Kcal521 26%
Macro split
  • net carbs 52%
  • sugars 21%
  • fats 20%
  • saturates 2%
  • proteins 16%
  • fibers 12%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
521 per serving

This roasted pumpkin quinoa salad is a healthy vegan salad that brings together some of the best superfoods into one amazing dish. It bursts with tons of nutrients, but also colour and flavour!

More than a simple salad, this quinoa bowl is a fully balanced meal — it's filling, satisfying, and so good for you. So, what makes it so great?

We packed each bowl with a healthy mix of quinoa for proteins and complex carbs, roasted pumpkin and greens for fibres and vitamins, and crunchy almonds for good fats.

And we rounded it all up with our special turmeric seasoning for a total health boost!

The new star of superfoods, golden turmeric has powerful health-giving properties in just a 1/4 teaspoon a day. So, go ahead and toss it with pumpkin chunks before roasting them!

Using quinoa in this pumpkin salad means you won't need any other grain, making it an ideal recipe for folks on a gluten-free diet.

Quinoa is technically a seed, but it's used like a cereal grain, perfect for filling buddha bowls like this pumpkin quinoa bowl.

And it's also great for preparing other recipes like quinoa protein oatmeal, crunchy quinoa granola, and even grain-free quinoa flatbread or quinoa milk!

Ok, now, time to gather the ingredients and prepare this healthy quinoa salad with caramelised roasted pumpkin.

And if you double up the recipe, you'll have enough to pack your lunch box for the next few days. Super!


Measuring System
Pumpkin (or butternut squash)300 g
Brussel Sprouts240 g
Extra Virgin Olive Oil1 tbsp
Maple Syrup1 tsp
Ground Turmeric1/2 tsp
Ground Cinnamon1/2 tsp
Ground Cumin1/4 tsp
Ground Cardamom (optional)2 pinch
Raw Quinoa80 g
Bay Leaf1
Water250 mL
Watercress (or spinach or rocket)160 g
Lemon Juice1 tbsp
Almonds (flaked or chopped)50 g
Dried Cranberries (sweetened)40 g

Step 1

Peel and deseed the pumpkin (or butternut squash), then cut it into thick chunks or sticks.

Add them to a roasting tray lined with baking paper and season with half of the oil plus maple syrup, spices, and salt and pepper to taste (1).

Toss well and roast the pumpkin in the oven at 210°C (410°F) for 15 minutes.

Then, trim the Brussels sprouts, halve them, and add them to the tray with the roasted pumpkin (2).

Return to the oven and cook for 15 more minutes.

pumpkin chunks tossed with cinnamon cumin seasoning
roasted pumpkin with brussel sprouts in a tray

Step 2

In the meantime, let's cook the quinoa for the salad.

Rinse and drain the raw quinoa and add it to a pot along with the bay leaves for extra flavour.

Cover the quinoa with the given amount of water and bring it to a boil.

Simmer the quinoa covered for 15 minutes until the grains are soft and fluffy, and all the water has been absorbed.

cooked quinoa in a tray

Step 3

Now, assemble each serving bowl with watercress salad, cooked quinoa, roasted pumpkin and Brussels sprouts.

Drizzle with lemon juice and the remaining oil, and sprinkle with toasted almonds and dried cranberries.

Your super healthy pumpkin quinoa salad is ready. Enjoy!

roasted pumpkin quinoa salad with watercress


  • For a nut-free alternative, you can use toasted pumpkin seeds or sesame seeds instead of almonds.

  • You can replace cranberries with other dried fruit like Goji berries, sultanas, or dried blueberries.

  • For a twist, try the salad seasoned with this healthy ginger turmeric vinaigrette or lime tahini dressing.

  • Store this vegan pumpkin salad in an airtight container in the fridge for up to 3 days and enjoy it warm or cold.