Pumpkin Quinoa Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

¾ cup dry quinoa, cooked according to package directions.

4 cups pie pumpkin, peeled, seeds removed and diced into 1/2 inch pieces

¼ cup shallots (~2 shallots), diced

1 1/2 tablespoon olive oil

1 teaspoon kosher salt

3/4 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

4 cups chopped spinach or baby kale

½ cup chopped, toasted walnuts

1/3 cup dried cranberries

⅓ cup extra virgin olive oil

3 tablespoons orange juice

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Directions

Preheat oven to 375˚F/190˚C.

Prepare the quinoa according to package directions. Set aside to cool.

Peel the pumpkin and use a spoon to remove the seeds. Dice pumpkin into ½-inch cubes.

Add to a bowl and toss with the shallots, olive oil, salt, thyme, cinnamon, garlic powder, and pepper until well coated.

Transfer to a baking sheet and roast for 25-30 minutes, stirring once or twice, until fork tender.

Whisk together the dressing ingredients in a small bowl.

In a large bowl, combine kale, roasted pumpkin, cooked quinoa, walnuts, and cranberries. Pour the dressing over and toss well to coat.

Nutrition

• Calories: 412
• Total Fat: 28.7 g
• Saturated Fat: 3.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 701 mg
• Total Carbohydrate: 36.9 g
• Dietary Fiber: 4.6 g
• Total Sugars: 12.6 g
• Protein: 7.4 g