When comforting foods can get too rich to eat, try this warm superbowl of marinated pumpkin quinoa and pomegranate salad.
Do you know what I love most about this seasonal vegan recipe? The fact that it’s really a no-recipe recipe. My sister made it when she came to visit us a few weeks ago and I loved it sooo much. But when I asked her for the recipe, she explained that she did not have one and that the salad was actually just the result of an experiment gone well.
Taking her approach as inspiration, I played around with the key ingredients she suggested and what I made below is the end result. (DELICIOUS by the way though different from her version). However, I’m sure I can make it again and put a little bit more of one ingredient and a little less of another and it will STILL come out really scrumptious. 
So please just take the ingredients list as a very, very rough guide and feel free to play around with them in a way that makes you happy. No worries if you don’t have one spice or want to put a little more of another. Just go for it, have a play and enjoy!
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Curried Roast Pumpkin and Quinoa Salad
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
Warm spices and sweet maple syrup coat tender roasted pumpkin, which is then tossed with fluffy quinoa and bright pomegranate seeds. A perfect, hearty salad for a cool day.
Ingredients
- 1 small pumpkin (about 900g / 2 lb whole,before peeling)
- 1/4 cup (59ml) vegetable oil
- 2-3 garlic cloves (peeled and chopped into half)
- a piece of fresh ginger (about 30g / 1 oz,peeled and roughly chopped)
- 1/2 teaspoon (2.5ml) of salt
- 2-3 teaspoons (10-15ml) curry powder
- 1/2 teaspoon (2.5ml) cinnamon
- 1/4 teaspoon (1.2ml) garam masala
- 1/8 teaspoon (0.6ml) ground cardamom
- a good pinch of ground cumin
- 3-4 tablespoons (44-59ml) maple syrup
- a pinch of ground turmeric
- 1-2 handful of nuts and seeds of your choice (I used almond slices,pinenuts and pumpkin seeds)
- a handful of fresh coriander leaves (washed and chopped)
- 1 tablespoon (15ml) balsamic vinegar
- 1/3 cup (79ml) quinoa + 4/3 cup (315ml) water + a pinch of salt
- Seeds of 1 small pomegranate
Instructions
- Peel and remove the seeds from the pumpkin. Cut the pumpkin into dice-sized cubes and place in an airtight container.
- In a small bowl, mix together the vegetable oil, garlic, ginger, all the spices (curry powder, cinnamon, garam masala, ground cardamom, ground cumin, and ground turmeric) and the maple syrup. Mix until nicely combined, then pour over the pumpkin.
- Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container, and place in the fridge overnight.
- The following day, place the marinated pumpkin on a baking tray and roast for about 45 minutes at 345°F (175°C), stirring halfway through so that the pumpkin roasts evenly. The pumpkin should feel almost crisp on the outside and moist on the inside.
- As the pumpkin is roasting, prepare the quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.
- Wash and chop the fresh coriander leaves.
- Once the pumpkin chunks are ready, remove them from the oven and let them cool for 5-10 minutes.
- Next, combine the cooled pumpkin chunks with the cooked quinoa, coriander, nuts and seeds, pomegranate seeds, and balsamic vinegar.
- Serve the salad immediately.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Fusion
Frequently Asked Questions
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with other grains like farro or bulgur, but adjust the cooking time accordingly.
What kind of pumpkin should I use for this salad?
You can use any variety of pumpkin, such as sugar pumpkin or butternut squash, but make sure to cut it into small, even cubes for even roasting.
How can I enhance the flavor of the pomegranate in the salad?
To boost the pomegranate flavor, consider adding pomegranate molasses or a splash of fresh pomegranate juice along with the seeds.
