Pumpkin & Grain Salad
With sweet roasted pumpkin, nutty grains, and a bright yogurt and orange topping, this salad tastes like autumn in a bowl. It’s a warming, nourishing dish that celebrates the season’s best produce — perfect for sharing or savoring on a crisp day.
Ingredients
1/4 small butternut pumpkin
1 tsp cinnamon
1/2 tsp paprika
1 tbsp vegetable oil
1 tsp salt
1 cup tri-colour quinoa
1 cup brown rice
Small head of radicchio
1/2 bunch parsley
120g rocket
Handful of pumpkin seeds
Salt and pepper, to taste
YOGHURT & ORANGE TOPPING
2 oranges
160g Greek yoghurt
DRESSING
3 tbsp olive oil
1 tbsp apple cider vinegar
1/2 tsp dijon mustard
1 tsp maple syrup
1/2 tsp dried herbs
Salt and pepper, to taste
Method
Preheat oven to 220°C and line a baking tray with baking paper.
Peel the pumpkin (or leave skin on if you want) and dice into bite-size pieces. In a bowl put diced pumpkin, cinnamon, paprika, oil and salt and toss to combine.
Pour pumpkin onto line baking trays. Place in pre-heated oven and roast until just soft and caramelised (around 15 minutes).
Meanwhile, rinse quinoa and brown rice together. Using a medium-sized pot bring water to the boil, and pour in rinsed grains. Cover and reduce heat to simmer for 25 minutes. This is done when all the liquid is absorbed in the grains. Check the grain tenderness before removing it from your stove. Remove from heat to cool.
While cooking the grains wash and roughly chop parsley and radicchio, set aside.
To prepare topping and yogurt: wash, zest and segment oranges (google if you haven’t segmented before). Mix zest with greek yogurt, set aside.
For the dressing: combine last six ingredients, seasoning to taste, stir vigorously with a whisk till creamy.
To assemble: in a large bowl, mix together cooled grains, cooled pumpkin, parsley, radicchio and dressing.
On each bowl, place handful of rocket, generous portion of grain/pumpkin mix. On top garnish with pumpkin seeds, spoonful of yogurt and orange segments.
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