This roasted pumpkin salad is made with quinoa, feta, arugula (rocket), walnuts, and a simple balsamic dressing. It’s a hearty side salad that can be enjoyed warm or cold.
LET'S MAKE IT
Toss pumpkin cubes in olive oil. Roast in oven for 30 mins.
Make dressing with olive oil, balsamic, lemon, garlic powder, and honey.
Cook quinoa. Roast walnuts in the oven.
Plate all salad ingredients.
Toss in balsamic dressing + serve!