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3.50 from 4 votes

Roast Pumpkin Quinoa Salad with Feta

Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A great packed lunch option or a light dinner.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Salad
Cuisine: International
Servings: 4 servings
Calories: 368kcal


  • ½ cup quinoa
  • 1 small pumpkin (2 cups cubed pumpkin)
  • ½ cup cubed feta
  • 3 cooked beetroot
  • 3 tablespoon pumpkin and sunflower seeds
  • a handful of mixed green leaves

For the dressing

  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey


  • Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
  • Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
  • Roast for 30-40 minutes until soft.
  • Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
  • Drain the water, and leave to cool.
  • In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
  • Heat up a pan, add the seeds, and toss for about a minute or so.
  • Spread the seeds over the salad.
  • To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.


Calories: 368kcal | Carbohydrates: 49g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 264mg | Potassium: 1536mg | Fiber: 6g | Sugar: 19g | Vitamin A: 29045IU | Vitamin C: 33.6mg | Calcium: 190mg | Iron: 4.7mg