Maple Glazed Pumpkin Salad with Quinoa | GCBC14 Ep60

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and are often less expensive.

Preheat the oven (temperature not specified).

Deseed the pumpkin and cut it into wedges, ensuring to put the flat side down for safety.

Leave the skin on the pumpkin for added texture and fiber.

Drizzle maple flavored syrup over the pumpkin (amount not specified).

Add a good drizzle of olive oil and a little black pepper to the pumpkin.

Roast the pumpkin in the oven (time not specified).

Toast pumpkin seeds and sunflower seeds in a pan without oil until crunchy.

Chop fresh mint, dill, and chives for the salad.

Cut and prepare the pomegranate by peeling it down the outside and pulling it apart.

Cook quinoa (time not specified) and mix with red wine vinegar after cooking.

Combine the roasted pumpkin, quinoa, chopped herbs, and pomegranate in a large bowl to build the salad.

Top the salad with goat's cheese and the toasted seeds, adding extra virgin olive oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens