Roasted Pumpkin Quinoa Salad

This Roasted Pumpkin Quinoa Salad makes a great main course salad or hearty side dish. Gluten-Free and easily made vegan!

Course Salad

Cuisine Quinoa

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 278kcal

1 cup quinoa red, if you can find it
2 cups water
¼ teaspoon salt optional
6 oz. kale lower stems removed, finely chopped (a combination of Lacinato and Redbor if available)
2-3 medium carrots chopped fine
1 large stalk celery chopped fine
½ cup finely chopped red onion
½ cup parsley or firmly packed chopped fresh carrot greens
¼ cup firmly packed chopped fresh oregano leaves
¼ cup firmly packed chopped fresh thyme leaves
1 cup finely chopped toasted walnuts raw are fine if you don’t want to take the time
⅔ cup dried currants or cranberries
2 cups cubed oven roasted pumpkin or Golden Acorn Squash
1 cup finely diced roasted chicken meat optional
DRESSING INGREDIENTS:
½ cup Butternut Squash Seed Oil
¼ cup balsamic vinegar
1 clove or fresh minced garlic or roasted garlic (optional – a roasted clove will be almost a paste.)
½ teaspoon sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground pepper

Rinse the quinoa in cold water. Boil 2 cups of salted water, add the quinoa, return to a boil and cook on low for 20 minutes. Set aside uncovered to cool while you prepare the rest of the ingredients.
Chiffonade , or chop the kale finely; place in a large serving bowl.
Add the carrots, scallions, celery, fresh herbs, walnuts, dried cranberries, and chicken if using.
Measure the lemon juice and olive oil into a 1 cup glass measuring cup. Add the garlic, zest, salt, and pepper. Whisk to blend and pour over the ingredients.
Add the roasted pumpkin cubes. Toss to distribute and coat evenly. Cover and Chill or Serve immediately at room temperature.

Servings 8, Calories 382, Fat 24g, Carbohydrates 31.7g, Protein 14.6g, Cholesterol 16mg, Sodium 246mg, Fiber 8.1g, Sugars 2.1g