Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Roasted Pumpkin, Pecan & Cranberry Quinoa Salad

Ingredients (2 servings)

  • 150 g quinoa
  • 6 kale or savoy cabbage leaves
  • 1 tbsp olive oil
  • 1 pinch of salt
  • 1.5 orange
  • 30 g cranberries


  • ½ hokkaido pumpkin
  • 1 pinch garlic powder
  • 1 pinch of salt & pepper
  • 1 tbsp olive oil


  • 75 g pecans
  • 1 tbsp maple syrup
  • 1 pinch of salt


  • 1 garlic clove
  • ½ orange, juiced
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • ½ tsp cinnamon powder
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 pinch salt & pepper


  1. Preheat the oven to 180°C.
  2. Cut pumpkin into cubes, place in a bowl and combine well with garlic powder, salt&pepper, and olive oil.
  3. Line a baking sheet with parchment paper and spread out the pumpkin cubes. Bake in the oven to roast for around 25 minutes.
  4. In the meantime, cook quinoa according to package instructions.
  5. Cut the stem off the kale/cabbage leaves and cut the remaining leaves into thin slices.
  6. Sprinkle some salt on the chopped leaves and massage with olive oil.
  7. Heat a frying pan over a medium-high heat. Add the pecans and toast them for a couple minutes on both sides. Then, sprinkle some salt and add in the maple syrup. Stir and toast for a further few minutes so they’re all coated and.
  8. Cut oranges into bite-sized pieces.
  9. Mince garlic clove, juice orange, and combine with remaining dressing ingredients.
  10. Combine quinoa with kale/cabbage.
  11. Add roasted pumpkin, orange, cranberries, dress with dressing, and top with caramelized pecans.
  12. For a whole-meal, you can simply mix in cooked beans or chickpeas.

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