Roasted Pumpkin, Quinoa and Walnut Salad
This Roasted Pumpkin, Quinoa and Walnut Salad is a tasty and easy vegetarian side dish that's perfect for Christmas celebrations. Loaded with a range of colours, favours and textures, it is a must add to your festive menu!
Ingredients
- 1 large handful baby spinach chopped
- 1 cup cherry tomatoes chopped
- 1 avocado diced
- 1/2 a red onion diced
- 1/4 cup dried cranberries
- 1/4 cup walnuts chopped
- 100 g feta cheese
Roasted Pumpkin
- 500 g pumpkin diced
- 1 tbsp olive oil
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- salt and pepper
Quinoa
- 1 cup quinoa
- 2 cups vegetable stock
Dressing
- juice of 1 lemon
- 1 1/2 tbsp olive oil
- salt and pepper
Instructions
- Preheat oven to 200°c and line a baking tray. Add the pumpkin, olive oil, seasonings and mix until all coated. Bake for 30 minutes or until golden then let it cool.
- Cook quinoa as per directions. Once cooked, let cool.
- In a large salad bowl add all of the ingredients.
- Mix, serve and enjoy!
Notes
You can prepare the pumpkin and quinoa ahead of time so it's quicker to throw together!