Pumpkin, Arugula and Quinoa Salad

  • Prep Time 10 min
  • Total Time 35 min
  • Serves: 8

Ingredients

  • 1/2 sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L) 0
  • 1/4 cup olive oil 60 mL
  • 1/2 tsp each salt and pepper 2 mL
  • 1 cup quinoa, uncooked 250 mL
  • 2 cups sodium-reduced chicken broth 500 mL
  • 1/2 red onion, sliced paper-thin 0
  • 4 cups baby arugula 1 L
  • 1/2 cup plain goat cheese 125 mL
  • 1/2 cup roasted pepitas (hulled pumpkin seeds) 125 mL
  • 1 tbsp pepper to taste 15 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss pumpkin with 1 tbsp (15 mL) olive oil and the salt and pepper. Roast, stirring occasionally, until pumpkin is golden and tender when pierced with a fork, about 15 min. Set aside.

  • Step 2

    In a medium saucepan, combine quinoa and broth. Bring to a boil, reduce heat to a simmer, cover and cook 15 min. or until most of the liquid has been absorbed. Remove from heat and keep covered for 15 min., then fluff with a fork.

  • Step 3

    In a large shallow serving bowl, combine quinoa with roasted pumpkin and any juices from the baking sheet. Drizzle with remaining oil. Toss with onion, arugula and crumbled goat cheese. Sprinkle with pepitas and pepper.

Tip

Pepitas can be found in the bulk section of your Sobeys and IGA stores. Hulled sunflower seeds can be used instead of pepitas. If sugar pumpkins are not in season, use an equal amount of butternut squash.

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Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 240
  • Fat 14 g
  • Saturated Fat 3.5 g
  • Carbs 20 g
  • Protein 9 g
  • Cholesterol 10 mg
  • Fibre 3 g
  • Sodium 350 mg