Pumpkin, Arugula and Quinoa Salad

Prep time: 10min
Total time: 35min
Serves 8
1/2
sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L)
0
1/4 cup
100% Pure Olive Oil, divided
60 mL
1/2 tsp
each salt and pepper
2 mL
1 cup
quinoa, uncooked
250 mL
2 cups
Chicken Broth, 35% Less Sodium
500 mL
1/2
red onion, sliced paper-thin
0
4 cups
baby arugula
1 L
1/2 cup
Plain Goat Cheese
125 mL
1/2 cup
roasted pepitas (hulled pumpkin seeds)
125 mL
1 tbsp
Pepper, to taste
15 mL
1/8 of the recipe
calories
240
fat
14 g
saturated fat
3.5 g
carbs
20 g
protein
9 g
cholestrol
10 mg
fibre
3 g
sodium
350 mg

Directions

  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.