{"id":53906,"date":"2017-09-09T19:00:53","date_gmt":"2017-09-09T17:00:53","guid":{"rendered":"https:\/\/ellerepublic.de\/geroesteter-kuerbis-auf-quinoa-salat\/"},"modified":"2025-07-17T14:48:14","modified_gmt":"2025-07-17T12:48:14","slug":"roasted-pumpkin-and-quinoa-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-pumpkin-and-quinoa-salad\/","title":{"rendered":"Roasted Pumpkin and Quinoa Salad with Almonds"},"content":{"rendered":"\n

So here it is, the first pumpkin dish of the season! And a simple recipe for a roasted pumpkin and quinoa salad. One packed with crunchy toasted almonds, richly flavored sun-dried tomatoes, fresh green onions and parsley. All of that tossed in a super-good-for-you dressing made with apple cider vinegar, olive oil and cumin. This is naturally vegan recipe (and gluten-free), but for anyone following a vegetarian diet who loves the salty flavors of Greek feta \u2014 go ahead and add some. Tastes awesome too!
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Fall is pumpkin season<\/h2>\n\n\n\n

Pumpkins are one of those things I buy in fall that seem to sit on my kitchen counter for weeks before I feel inspired enough to actually cook something with it. Soup is the usually choice, but it’s not quite soup weather yet. And although I love Hokkaido pumpkins, butternut squash is still my go-to pumpkin choice when it comes to soup. It’s not quite the season for those yet, so instead I picked up a couple of little Hokkaido pumpkins with every intention of using them right away! I managed one. I had actually planned to bake both of them and stuff them with a quinoa salad, but there was no chance of getting my favourite Schwabe excited at the prospect of eating a meal that comprised mainly of pumpkin. So instead I went with the salad version. Yep, here it is \u2014 a tasty roasted pumpkin and quinoa salad. Which meant quinoa salad for him, and the full deal for me.
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Choose organic Hokkaido pumpkins for this roasted pumpkin and quinoa salad<\/h2>\n\n\n\n

The fab thing about cooking with Hokkaido pumpkins is that you don’t need to peel them. Way less work! And you can find them in plenty of smallish sizes so they is none of that “OMG what am I going to do with all this pumpkin?” business. If you like sweet potato then you will probably like Hokkaido’s too. I say probably. I’d say they are not quite so creamy and not quite so sweet, but they have a lovely resemblance to chestnuts. So maybe if you crossed a chestnut with a sweet potato? Anyhow, I like them. And of course, they are healthy too. They are packed with fibre and beta-carotene, especially since you get all those vitamins just underneath the skin. Oh yeah, since we are eating all of it, buy organic!<\/p>\n\n\n\n

Apple cider vinegar adds flavour and is healthy choice<\/h2>\n\n\n\n

So what about the dressing? Well, I am really trying to introduce more apple cider vinegar into my life. This stuff is seriously good for you — the health claims<\/a> are endless! Of course it’s a change from my usual I-love-lemons routine, but a friend of my swears by it and ONLY uses it for her salad recipes. So here we go. I have to say the first bite of a salad using apple cider vinegar is always a bit surprising and a bit curious. The second bite, better. The third bite, OMG this is good and then I can’t stop myself from loving it. All I can say, is give apple cider vinegar a chance, it’s yummier than imagined and our bodies will definitely thank us for it. A roasted pumpkin and quinoa salad is a good place to start. \ud83d\ude42<\/p>\n\n\n

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Love this Roasted Pumpkin and Quinoa Salad? You might also enjoy these seasonal favourites: a warm lentil salad with roasted potatoes<\/a>, a winter pasta salad with roasted vegatebles<\/a>, or a vibrant beet and goat cheese salad<\/a> \u2014 perfect for cosy, nourishing meals.<\/p>\n\n\n

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Roasted Pumpkin and Quinoa Salad with Almonds<\/h2>
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