Pumpkin Quinoa Salad

Pumpkin Quinoa Salad
Serves 6-8

This is a great dish for Fall entertaining (I see you Thanksgiving), and it’s even better as a hearty main dish for vegan or vegetarian guests. Use whatever squash or cooking pumpkin you desire, there are lots of interesting and flavorful options so explore with curiosity. You can also swap for barley or farro if you prefer over quinoa. I love serving this with another Thanksgiving favorite, our 2022 Chardonnay Méthode Béton, a crowd favorite Chardonnay with no oak and a bouquet of aromas such as orange blossom and lime making it hearty enough for a cooler autumn night but zippy enough to bounce from cocktail hour through dessert. 

1 sugar pumpkin or small squash
¼ cup extra virgin olive oil, plus more for squash
Salt, to taste
1 13-ounce bag quinoa, or similar size
1 small bunch, kale stems removed and well chopped
1 cup walnuts, chopped
1 juicy lemon or 2 firmer lemons

Preheat oven to 375° F. Carefully cut pumpkin in half and scoop out seeds. Placing flat on a cutting board cut into 1-inch wedges and place on a sheet tray. I prefer to keep the skin on, it tenderizing as it cooks (and is good for you!), but if you prefer to remove, carefully use your knife to remove. 

Season pumpkin with olive oil and salt and bake for 30-40 minutes, or until tender and slightly browned. 

While pumpkin in cooking, bring a large pot of water to a boil and season with salt. Cook quinoa for 12-13 minutes or until they break open and you see a little squiggly thread emerge from each kernel. Drain well and place in a large bowl. 

To the bowl add your chopped kale, and walnuts. Season with lemon, olive oil, and more salt. 

When pumpkin is fully roasted remove and chop into bite size pieces before adding to the salad and tossing.