Roasted Pumpkin Salad with Quinoa and Spiced Yogurt

roasted pumpkin and quinoa salad with spiced yogurt topped with almonds.

Roasted Pumpkin Salad with Quinoa and Spiced Yogurt

Pumpkin takes center stage in this savory quinoa salad—a unique fall side that’s as cozy as it is flavorful.

Course Salad, Vegetable

Cuisine American

Prep Time 10

Cook Time 40

Servings

Calories 385kcal

Author Kylie Mazon-Chambers

Ingredients

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

Instructions

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 medium saucepan and bring 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.

Notes

You can roast the pumpkin and cook the quinoa up to 2 days in advance. Store them separately, then assemble with the yogurt and almonds just before serving.

Nutrition