Roasted Butternut Pumpkin and Red Quinoa Salad Recipe
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4.25 from 4 votes

Roasted Butternut Pumpkin and Red Quinoa Salad

This quinoa salad is incredibly simple, and can be made in advance and dressed just before serving. And by the time the pumpkin is roasted the quinoa is cooked, you’ll have the dressing made and it’s ready to be assembled.
Course Salad
Cuisine vegetarian
Keyword butternut pumpkin recipe, Quinoa Salad recipe, salad recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 754kcal
Author Delicious Everyday


  • 200 g of red quinoa
  • 250 mls of water
  • 1 tsp of salt
  • 3 cups of butternut pumpkin peeled and cut into cubes
  • 1 tbs of olive oil
  • 1 cup of baby spinach leaves
  • 1/4 cup of toasted pecans
  • salt and pepper to taste
  • 1 tbs of vino cotto or balsamic vinegar
  • 2 tbs of olive oil
  • 1 tsp heaped of honey
  • salt and pepper to taste


  • Preheat the oven to 180 celsius (350 fahrenheit) and place the pumpkin and olive oil in a bowl, season with salt and pepper and toss to combine. Place the pumpkin on a baking tray lined with parchment paper and bake for 10 to 15 minutes, or until tender and lightly caramelised.
  • While the pumpkin is roasting prepare the quinoa. Place the quinoa in a fine mesh sieve and place under cold running water for a few minutes. Use your fingers to toss the grains about to ensure they are well rinsed. Drain and place into a saucepan along with the water and salt. Place over a high heat and bring to a boil. Cover and reduce heat to low and leave to simmer for 20 minutes, or until tender. Place the cooked quinoa into a sieve to drain any excess water.
  • Make the dressing by combining all of the ingredients in a jar and shaking to combine.
  • Place the quinoa in a large bowl and add the roasted pumpkin, baby spinach leaves and toss to combine. Just before serving scatter with pecans and add the dressing and toss to combine.


Calories: 754kcal | Carbohydrates: 95g | Protein: 17g | Fat: 36g | Saturated Fat: 4g | Sodium: 1315mg | Potassium: 1436mg | Fiber: 12g | Sugar: 9g | Vitamin A: 23730IU | Vitamin C: 48.3mg | Calcium: 246mg | Iron: 6.8mg