This kabocha pumpkin quinoa salad is hearty, delicious, and packed full of fresh flavors. Enjoy as a light meal, or as a side dish!
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This salad has perfectly roasted kabocha, arugula, quinoa, bell pepper, and craisins tossed in flavor rich sesame dressing. There’s sweetness, crunchiness, creaminess, umami… everything you need in a satisfying salad!
I love that it can be enjoyed warm or cold, and it also can be made vegan by switching fish sauce to tamari soy sauce.
Ingredients for this recipe
- Kabocha pumpkin - Or any squash of your choice
- Olive oil
- Salt
- Onion powder
- Baby arugula, packed
- Cooked quinoa
- Orange bell pepper - Any color works
- Craisins
For dressing
- Tahini paste
- Sesame oil
- Honey
- Fish sauce - switch to tamari soy sauce to make this vegan.
Topping
- Crushed peanuts - Or other nuts of your choice
How to make pumpkin quinoa salad
Step 1. Preheat the oven to 400°F/ 204°C. Line a baking sheet pan.
Step 2. Slice off the kabocha skin with a knife, and cut into cubes or slices. Arrange on the sheet pan, and drizzle olive oil. Sprinkle onion powder and salt.
Step 3. Bake for about 20 minutes, or until they are fork tender and lightly browned.
Step 4. While baking, make the dressing. In a small bowl, combine the tahini, sesame oil, honey, fish sauce, and mix well.
Step 5. In a large bowl, place the cooked kabocha, quinoa, bell pepper, craisins, and drizzle the dressing. Toss well.
Step 6. Arrange on a plate, and sprinkle crushed peanuts.
*See the recipe card below for detailed instructions.
Tips
- You can cut your pumpkin in either cubes or slices, but make sure their thickness is even. Thinner the quicker they cook.
- If your pumpkin is too hard to cut, microwave it for 2-3 minutes to soften slightly.
- Pat dry the sliced bell peppers before adding to the salad. This prevents the dish from being soggy.
FAQ
Place 1 cup of washed quinoa and 2 cups of water in a saucepan. Bring to a boil. Then lower the heat and cook for 15-17 minutes or until the water is fully absorbed.
See the step by step section “how to prepare kabocha squash” on this page!
This salad can be refrigerated for up to a day, covered tightly.
I like to purchase my kabocha at Whole Foods (in the organic section), or Asian grocery stores.
More kabocha recipes...
Recipe
Kabocha Pumpkin Quinoa Salad
Ingredients
- ½ pound kabocha pumpkin or any squash of your choice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon onion powder
- 1½ cup baby arugula packed
- 1½ cup cooked quinoa
- ½ orange bell pepper thinly sliced
- ⅓ cup craisins (dried cranberries) or raisins
For dressing
- 2 tablespoons tahini paste
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fish sauce
Toppings
- 3 tablespoons crushed peanuts roasted and salted
Instructions
- Preheat the oven to 400°F/ 204°C. Line a baking sheet pan.
- Slice off the green skin of kabocha and cut into cubes or slices. Arrange on the sheet pan, and drizzle olive oil. Sprinkle onion powder and salt.
- Bake the kabocha for about 20 minutes, or until they are fork tender and lightly browned.
- While roasting, make the dressing. In a small bowl, combine the tahini, sesame oil, honey, fish sauce, and mix well.
- In a large bowl, place the cooked kabocha, quinoa, bell pepper, craisins, and drizzle the dressing. Toss well.
- Arrange on a plate, and sprinkle crushed peanuts.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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