Pumpkin, Arugula & Quinoa Salad

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 8

Ingredients

  1. 1/2 sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L)
  2. 1/4 cup (60 mL) olive oil
  3. 1/2 tsp (2 mL) each salt and pepper
  4. 1 cup (250 mL) quinoa, uncooked
  5. 2 cups (500 mL) reduced sodium chicken broth
  6. 1/2 red onion, sliced paper-thin
  7. 4 cups (1 L) baby arugula
  8. 1/2 cup (125 mL) crumbled goat cheese
  9. 1/2 cup (125 mL) roasted pepitas (hulled pumpkin seeds)
  10. 1 tbsp (15 mL) pepper to taste

Method

  1. Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss pumpkin with 1 tbsp (15 mL) olive oil and the salt and pepper. Roast, stirring occasionally, until pumpkin is golden and tender when pierced with a fork, about 15 min. Set aside.
  2. In a medium saucepan, combine quinoa and broth. Bring to a boil, reduce heat to a simmer, cover and cook 15 min. or until most of the liquid has been absorbed. Remove from heat and keep covered for 15 min., then fluff with a fork.
  3. In a large shallow serving bowl, combine quinoa with roasted pumpkin and any juices from the baking sheet. Drizzle with remaining oil. Toss with onion, arugula and crumbled goat cheese. Sprinkle with pepitas and pepper.
Tip:
Pepitas can be found in the bulk section of your Sobeys and IGA stores. Hulled sunflower seeds can be used instead of pepitas. If sugar pumpkins are not in season, use an equal amount of butternut squash.