Description
A warm and hearty salad that blends roasted pumpkin, fluffy quinoa, arugula, feta cheese, and a zesty lemon-honey dressing for a colorful, nutritious dish perfect for any season.
Ingredients
Scale
- 3 cups pumpkin, peeled and cubed
- 1 cup quinoa, uncooked
- 3 cups arugula
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet.
- Roast pumpkin for 25–30 minutes until golden and tender.
- Rinse quinoa thoroughly, then cook with 2 cups water. Simmer for 15 minutes, let sit covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk remaining olive oil, lemon juice, and honey.
- In a large bowl, combine roasted pumpkin, quinoa, arugula, red onion, and feta.
- Drizzle with dressing and toss gently.
- Serve warm or chilled. Garnish with extra feta or herbs if desired.
Notes
- Use pre-cut pumpkin to save prep time.
- Rinse quinoa well to avoid bitterness.
- Add toasted seeds or nuts for extra crunch.
- Let the salad rest 10 minutes after dressing for deeper flavor.