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Vibrant Citrus-Spiced Pumpkin & Quinoa Salad with Pomegranate Glaze
Indulge in a vibrant, nutrient-rich pumpkin quinoa salad with a tangy pomegranate glaze. Perfect for clean eating and packed with essential vitamins.
Welcome to a salad experience that celebrates the bounty of autumn with a burst of vibrant colors and flavors. This Citrus-Spiced Pumpkin & Quinoa Salad with Pomegranate Glaze is a stunning addition to any table, combining the natural sweetness of roasted pumpkin with the nutty notes of quinoa. Rich in vitamins A and C, this salad is a powerhouse of antioxidants that promote skin health and boost immunity.
This salad is not just a feast for the eyes but also a nutritional gem, featuring fiber-rich quinoa and a hint of citrus for an invigorating taste. With the tangy pomegranate glaze, every bite offers a delightful contrast of flavors, making it a refreshing yet hearty meal option. Using fresh seasonal produce, this salad embodies the essence of clean eating, without compromising on taste or satisfaction.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Indulge in a vibrant, nutrient-rich pumpkin quinoa salad with a tangy pomegranate glaze. Perfect for clean eating and packed with essential vitamins.
Ingredients
- • pumpkin: 1 small, peeled, seeded, and cut into cubes
- • quinoa: 1 cup, rinsed
- • arugula: 2 cups, lightly packed
- • orange: juice and zest of 1
- • pomegranate seeds: 1/2 cup
- • walnuts: 1/4 cup, toasted
- • olive oil: 2 tablespoons
- • ground cinnamon: 1/2 teaspoon
- • ground cumin: 1/2 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: to taste
- • pomegranate juice: 1/2 cup
- • honey: 1 tablespoon (or maple syrup for vegan)
- • apple cider vinegar: 1 tablespoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large bowl, toss the pumpkin cubes with 1 tablespoon of olive oil, cinnamon, cumin, sea salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- 3 While the pumpkin is roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
- 4 To prepare the pomegranate glaze, combine pomegranate juice, honey (or maple syrup), and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the mixture reduces by half and thickens, about 10 minutes. Let it cool slightly.
- 5 In a large salad bowl, combine the cooked quinoa, roasted pumpkin, arugula, orange zest, and pomegranate seeds. Drizzle with the remaining olive oil and orange juice, tossing gently to combine.
- 6 Top the salad with toasted walnuts and drizzle with the pomegranate glaze just before serving.
Serving Suggestions
- • This salad pairs beautifully with a simple grilled chicken breast or a piece of roasted salmon for a protein boost. For a complete vegetarian meal, consider serving it alongside a chickpea-based soup. Complement the vibrant flavors with a chilled green tea or a sparkling water infused with citrus slices for a refreshing beverage option. For garnishing, a sprinkle of fresh mint or basil leaves can add an aromatic touch, enhancing the salad's flavor profile. Serve this salad in a large shallow bowl to showcase its beautiful colors and textures, making it an eye-catching centerpiece for any meal.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the arugula, keep the salad dressing separate and add just before serving. If the salad becomes too dry after refrigeration, simply refresh it with a little more olive oil and orange juice before serving.
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