Autumn Salad with Quinoa & Roasted Pumpkin

Autumn is always kind of a transition period. In this time we
always feel moody and suffer from headaches. Are we still in summer or already in winter? We solve this problem with an Autumn Salad, that kind of feels like summer, but hides small, warm wedges of pumpkin between some spinach leaves. It's confusing but so delicious!

Autumn Salad with Quinoa & Roasted Pumpkin

4 servings
30 minutes



  • 1/2 pumpkin
  • 2 tbsp plantbased oil
  • 2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • salt & pepper


  • 200 g (7 oz) Quinoa
  • 60 g (2.1 oz) fresh baby spinach
  • 1/2 pomegranate
  • 150 g (5.2 oz) walnuts
  • 1-2 tbsp agave syrup


  • 100 ml (0.4 cup) orange juice
  • 2 tbsp mustard
  • 1 tsp garlic powder
  • 2 tsp agave syrup
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar


  1. Wash, de-seed and cut pumpkin (with peel) in small wedges. Mix pumpkin in a big bowl with the remaining ingredients and spread on baking tray with baking paper. Bake for 20 minutes at 200°C /390°F until soft.
  2. In the meantime cook quinoa like instructed on the packaging.
  3. Roast walnuts in a nonstick frying pan, shaking the pan frequently. Add agave syrup and let caramelise for 1 minute. Let cool down afterwards.
  4. Wash the spinach and drain thoroughly. Break open the pomegranate under water to free the arils (seed sacs).
  5. Shake the dressing ingredients in a jar. Taste and adjust to taste.
  6. Mix all ingredients in a big bowl and drizzle some dressing over.
Zucker ↦ Jagdwurst Donut
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