Pumpkin, Arugula & Quinoa Salad

Prep time: 10min
Total time: 35min
Serves: 8
sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L)
1/4 cup
olive oil
60 mL
1/2 tsp
each salt and pepper
2 mL
1 cup
quinoa, uncooked
250 mL
2 cups
reduced sodium chicken broth
500 mL
red onion, sliced paper-thin
4 cups
baby arugula
1 L
1/2 cup
crumbled 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
14 g
saturated fat
3.5 g
20 g
9 g
10 mg
3 g
350 mg


  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.


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.