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Prep
Difficulty
Medium
Time
Estimate
45 mins
Cut, chunk and roast the pumpkin. Start simmering the quinoa. Make the pumpkin seeds from scratch if desired. Prepare and roast the green beans and bell peppers. Make the salad dressing and prepare the remaining ingredients for both dishes. Toss the Jewel Quinoa first and then toss the Roasted Pumpkin Salad just before serving. Skip the cheese in the salad, or serve on the side, for a vegan option.
Pepitas! Whether it is out of your jack-o-lantern or the sugar pie pumpkin that roasted up so nicely. Scrap those little guys out and turn them into this tasty treat that can top soups, salads, granolas, or just pop them in your mouth. Seeds from other squash, such as butternut work too with this recipe.
Roasted, caramelized chunks of pumpkin come together in this autumn salad oozing with creamy goat cheese, glistening pomegranates & roasted peppers. Everything is accessorized with a maple-pumpkin seed dressing. Save time the day of by preparing the roasted vegetables the night before, so they are cool enough to toss in the salad. Skip the goat cheese for a vegan/dairy-free salad. If bell peppers and green beans are not in season and available, just add a bit extra pumpkin instead. Pumpkins aren’t usually peeled + cut into chunks. A butternut squash is a bit less intimidating alternative, but a vegetable peeler and big knife should help you get through most pumpkins.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
