High Protein Roasted Pumpkin Salad with Feta and Arugula
Discover the perfect blend of nourishing ingredients in this High Protein Roasted Pumpkin Salad with Feta and Arugula, a vibrant dish that’s as satisfying as it is flavorful. Tender, caramelized chunks of roasted pumpkin pair beautifully with fluffy quinoa, delivering a high-protein punch ideal for fueling your day. Fresh arugula brings a peppery note, while crumbled feta cheese adds a luscious tangy richness. Toasted pumpkin seeds provide a delightful crunch, and a lemon-honey vinaigrette ties together the earthy and citrusy flavors. This salad, garnished with vibrant parsley and served warm or at room temperature, is a wholesome, crowd-pleasing option for healthy lunches or refreshing dinner sides. Perfectly tailored for meal prep or entertaining, this hearty salad combines seasonal produce with nourishing superfoods in one irresistible dish.
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Recipe Information
Ingredients
- 1 small (about 2 pounds) pumpkin
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 4 cups arugula
- 0.5 cup, crumbled feta cheese
- 0.25 cup pumpkin seeds
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 medium, thinly sliced red onion
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the pumpkin, remove the seeds, and cut it into 1-inch cubes.
Place the pumpkin cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the pumpkin in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
In a small bowl, combine the remaining 1 tablespoon of olive oil, lemon juice, honey, and a pinch of salt and pepper. Whisk to combine.
In a large salad bowl, combine the cooked quinoa, roasted pumpkin, arugula, crumbled feta, pumpkin seeds, and red onion.
Pour the dressing over the salad ingredients, tossing gently to combine and distribute the dressing evenly.
Garnish with fresh parsley before serving.
Serve the salad warm or at room temperature.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4457 mg | 194% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 24.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 693 mg | 53% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
