• Easy
• 15 min Prep
• 25 min Cook
• 4 serves

This hearty, colourful salad is great for lunch or a light dinner. Roast pumpkin, fluffy quinoa and a zesty honey-mustard dressing are topped with toasted almonds, pepitas and sweet cranberries for plenty of crunch.

Ingredients

• 1 cup (200 g) white quinoa, rinsed
• 2 cups (500 ml) water or vegetable stock
• 500 g pumpkin, peeled and cut into 2 cm cubes
• 2 tbsp olive oil
• ½ cup (75 g) raw almonds, roughly chopped
• ¼ cup (35 g) pumpkin seeds
• 60 g baby spinach
• ⅓ cup (40 g) dried cranberries
• 100 g feta, crumbled (optional)
• ¼ cup chopped flat-leaf parsley
• Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, salt and pepper

Method

1. Preheat the oven to 200°C (180°C fan-forced). Toss the pumpkin with the olive oil, season and roast for 20–25 minutes, until tender and golden.
2. Meanwhile, bring the quinoa and water to the boil. Cover, reduce the heat and simmer for 12–15 minutes, until the water is absorbed. Stand for 5 minutes, then fluff with a fork.
3. Toast the almonds and pumpkin seeds in a dry frying pan over medium heat for 3–4 minutes, until golden.
4. Whisk the dressing ingredients together.
5. Toss the quinoa, pumpkin, spinach, cranberries and half the nuts with the dressing.
6. Top with the feta, the remaining nuts and the parsley.

JoyNuts tip

This salad keeps for up to 3 days in the fridge, which makes it great for meal prep. Add the toasted nuts just before serving so they stay crunchy.

Shop all the ingredients in the JoyNuts store. Fresh nuts, seeds and dried fruit, delivered Australia-wide.