Roasted Pumpkin Quinoa Salad with Rocket Pesto

Course: Lunch, Oven recipes, Salads, Side Dish

Diet: Gluten Free, Egg Free, Low Salt, Vegan

Time: Max 30 min

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 863kcal

Get Recipe Ingredients

Preheat the oven to 180°C/360°F.
Wash the Hokkaido pumpkin, scrape out the seeds and cut half of it in small cubes (1x1cm). You don’t need to peel the skin.
Put the pumpkin pieces on an oven tray and sprinkle with salt and olive oil. Roast in the oven for 15-20 minutes – poke with a knife to check they’re soft.
Cook the quinoa according to instructions on the package.
Cut the apple into small cubes.
Wash the rocket well and put half of it into the blender with 4 tbsp oil, 1 tsp of salt, lemon juice and zest.
In a small pan, heat up 2 tbsp of sugar on low-med heat – when it starts to brown toss in 3 tbsp of pumpkin seeds and let it caramelize for a couple of seconds. Let it cool, take the mix out of the pan then crush with a knife into pieces.
In a big bowl, toss the pumpkin, the quinoa, apple and the rest of the rocket together. Plate it and drizzle rocket pesto on top – finally add the caramelized pumpkin seeds.