Quinoa Pumpkin Salad

Approx. Time:

25 to 30 min

Servings:

2 to 4 servings

Hello friends 🤍

There’s something truly special about the fall season. The cozy sweaters, the warm colors, and of course, the wonderful world of pumpkins. This Fall Harvest Quinoa Pumpkin Salad is like a little bowl of autumn comfort. It’s bright, nourishing, and it brings together all those seasonal flavors that just feel like a warm hug.

Imagine the crunch of shaved Brussels sprouts, the sweetness of apples, the cozy softness of roasted pumpkin, and those little bursts of pomegranate seeds. Toss it all with a simple lemon vinaigrette, and you have a salad that’s not only delicious but also beautiful enough for any table.

Whether you’re meal-prepping for the week or looking for a showstopper side dish for a holiday gathering, this salad’s got you covered.

Ingredients:

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For the Salad:

6 oz shaved Brussels sprouts
1 cup cooked quinoa
2 cups roasted pumpkin or butternut squash, cubed
1 red apple, diced
1 green apple, diced
1/2 cup pomegranate seeds
½ cup dried cranberries
1/2 cup feta cheese, crumbled
A handful of fresh parsley, chopped

For the Vinaigrette:

1/4 cup fresh lemon juice
1/4 cup olive oil
Salt and black pepper, to taste

Instructions

Instructions

Cook the quinoa according to package instructions and let it cool slightly.
Roast the pumpkin at 400°F (200°C) with a bit of olive oil, salt, and pepper until tender and golden.
In a large bowl, combine the shaved Brussels sprouts, cooked quinoa, and roasted pumpkin.
Add the diced red apple, green apple, cranberries pomegranate seeds, feta, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Drizzle the vinaigrette over the salad and toss gently to combine.
Taste and adjust the seasoning if needed.

Estimated Nutrition

Approximate per serving — may vary based on portion size and ingredient variation.

Calories: ~330–360
Protein: ~6–8g
Carbohydrates: ~35–40g
Fat: ~18–20g

Note: Macros are approximate and may vary depending on milk and toppings used.

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”