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Roasted Pumpkin Quinoa Salad (With Pecan & Cranberry)
1hr 0min · 6 servings
This Warm Roasted Pumpkin, Pecan & Cranberry Salad is perfect for lunches throughout those dark and cold winter months. It's hearty, nutritious, filling and tastes divine. Packed with all the most delicious Autumn/Winter flavours, think toasted caramelised pecans, dried cranberries, roasted pumpkin seeds, and an orange maple dressing. So good.
Ingredients
Produce
• 2 handfuls Baby spinach
• 1 Pinch Chilli, Powder
• 1 Orange, Juice of
• 3 tsp Powdered garlic
Condiments
• 4 1/3 tbsp Maple syrup
Pasta & Grains
• 1 cup Quinoa
Baking & Spices
• 1 Pinch Paprika
• 2 Generous Pinch Salt
• 1/2 tsp Salt
• 1 Salt & pepper
Oils & Vinegars
• 1 tbsp Apple cider vinegar
• 5 tbsp Olive oil, Light
• 2 tbsp Olive oil, Extra Virgin
Nuts & Seeds
• 1/2 cup Pecans
• 1 Pumpkin seeds
Other
• 1 Small pumpkin ((peeled and de-seeded - but keep the seeds!))