Pumpkin takes center stage in this savory quinoa salad—a unique fall side that’s as cozy as it is flavorful. Roasted with olive oil and a touch of maple syrup, the pumpkin pairs perfectly with quinoa and fresh herbs over a bed of spiced Greek yogurt, all topped with crunchy almonds for the perfect contrast of textures. A hint of chili powder and cayenne adds a bit of spice, while the creamy yogurt balances each bite. For a twist, try swapping in butternut squash!
Roasted Pumpkin Salad with Quinoa and Spiced Yogurt
Key Ingredients in This Recipe
- Pumpkin – “Sugar”, “sugar pie” or “pie pumpkins” are the best types of pumpkins to use for baking. Larger varieties used for carving jack-o-lanterns often have a much tougher texture and lack the sweetness of the smaller pumpkins.
- Maple syrup – Maple syrup adds a natural sweetness and caramelizes on the pumpkin as it roasts which contrasts nicely with the spice in the yogurt sauce.
- Quinoa – Quinoa is a very nutritious whole grain. It’s very high in fiber and protein. The basic ratio for cooking quinoa is 1:2 – one part quinoa to two parts water or stock so it can easily be scaled.
- Yogurt – How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. I recommend using full-fat Greek yogurt for the best flavor and consistency.
- Almonds – Roasted unsalted almonds are chopped and served over the salad for a crunchy contrast. I recommend using unsalted almonds so the salt level and seasoning in the overall salad can be better controlled.
How to Make Roasted Pumpkin Salad
Step 1: Make the spiced yogurt.
In a small bowl whisk together the Greek yogurt, orange zest, orange juice, chili powder and cayenne until completely combined. Cover and refrigerate until ready to use. The yogurt sauce can be made up to 3 days ahead of time.
Step 2: Roast pumpkin.
Heat oven to 400ºF (200ºC). Arrange pumpkin on a large rimmed baking sheet. Drizzle with the olive oil and maple syrup and gently toss to combine. Season with kosher salt and freshly ground black pepper. Roast until the pumpkin is fork tender, about 25 minutes.
Step 3: Cook quinoa.
Add the quinoa and 1 cup (237g) of water to a boil over medium heat. Cover and cook over medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Fluff the quinoa with a fork. Cover and set aside.
Step 4: Mix salad.
When ready to serve add the roasted pumpkin, quinoa, parsley and chives to a large mixing bowl and toss to combine.
Step 5: Serve.
Spoon yogurt onto a plate and use the back of a spoon to spread it over the plate. Top with the pumpkin salad and garnish with the chopped almonds.
Tips and Tricks for This Recipe
Swaps and substitutions
- Try swapping the roasted pumpkin for another squash like butternut squash.
- Rather than using maple syrup to roast the pumpkins, a bit of honey can be swapped in instead.
- Other nuts like walnuts can be swapped for the chopped almonds.
Other Recipes to Try
If you enjoy this pumpkin salad recipe, give these a try:
Roasted Pumpkin Salad with Quinoa and Spiced Yogurt
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Serves 4
For the yogurt dressing:
- ½ cup full-fat Greek yogurt
- 1 teaspoon freshly grated orange zest
- 2 tablespoons freshly squeezed orange juice
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne
- Kosher salt, as needed
For the pumpkin salad:
- 2 (3-pound) sugar pumpkins, seeds removed, peeled and chopped into 2” pieces
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons maple syrup
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ cup quinoa
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- ¼ cup roasted, unsalted almonds, chopped
For the yogurt dressing:
-
In a small bowl whisk together the Greek yogurt, orange zest, orange juice, chili powder and cayenne until completely combined. Cover and refrigerate until ready to use. The yogurt sauce can be made up to 3 days ahead of time.
For the salad:
-
Heat oven to 400ºF (200ºC).
-
Arrange pumpkin on a large rimmed baking sheet. Drizzle with the olive oil and maple syrup and gently toss to combine. Season with kosher salt and freshly ground black pepper. Roast until the pumpkin is fork tender, about 25 minutes.
-
Add the quinoa and 1 cup (237g) of water to a boil over medium heat. Cover and cook over medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Fluff the quinoa with a fork. Cover and set aside.
-
When ready to serve add the roasted pumpkin, quinoa, parsley and chives to a large mixing bowl and toss to combine.
-
Spoon yogurt onto a plate and use the back of a spoon to spread it over the plate. Top with the pumpkin salad and garnish with the chopped almonds.
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