A 30?minute warm roasted pumpkin salad featuring fluffy quinoa, peppery arugula pesto and caramelised pumpkin seeds – totally vegan and gluten?free.It?s important to note that all our recipes are free from AI!

Every recipe on our site is developed by us and tested multiple times to ensure great taste and efficient cook times with no wasted ingredients ? so you save your time and money, too!Table of ContentsWhy You?ll Love This Roasted Pumpkin SaladIngredients & SubstitutionsHow to Make Roasted Pumpkin Quinoa Salad with Rocket (Arugula) PestoPro TipsVariationsServing SuggestionsFrequently Asked QuestionsStorage & Meal?PrepSimilar RecipesWhy You?ll Love This Roasted Pumpkin SaladBig autumn energy: Sweet roast Hokkaido pumpkin and crunchy seeds.
Complete protein: Quinoa adds 8 g plant protein per serving.

Rocket pesto twist: A fresh change from basil pesto – perfect for seasonal greens.

Naturally vegan & gluten?free: Fits most dietary needs with no swaps.This recipe is perfect for autumn and winter because of the abundance of pumpkins, but I eat this anytime I have a spare one!It?s really grown on the kids, too, and if I can get them to eat all these nutrients so easily it?s a massive win for me at the dinner table!By the way, if you haven’t yet invested in a good knife for prepping, I highly recommend one like this. It makes things like cutting pumpkin MUCH easier and a really good one can be surprisingly affordable, too. It really speeds up...