Maple Glazed Pumpkin Salad with Quinoa

Serves 6
Time 1 hour


½ pumpkin – can use whatever is around, skin on, cut into wedges – need approximately 6 wedges not too thick

2 tbsp maple flavoured syrup sweetened with monk fruit sweetener 

2 tbsp olive oil 

Salt and pepper to season

2 cups quinoa cooked

Goat’s cheese to crumble 

½ pomegranate to serve

2 tbsp red wine vinegar

1 tbsp olive oil 

1 bunch of mint leaves, finely chopped

1 bunch chives, finely chopped

1 bunch dill, finely chopped 

2 tbsp pumpkin seeds, toasted

2 tbsp pepitas, toasted


Preheat the oven to 180 degrees. 

On a baking tray lined with the baking paper place the pumpkin wedges and drizzle 1 tablespoon of olive oil over then flavoured maple syrup evenly over the slices.

Season with salt and pepper then bake for 35-40 minutes or until golden and softened.

Meanwhile cook the quinoa for 15-20 minutes or until tender, and set aside to cool. 

Add the herbs, cooled quinoa, pomegranate seeds, red wine vinegar and remaining olive oil to a large bowl. Gently toss to combine. Pour onto a large serving platter. Top with roast pumpkin wedges, goat cheese and the toasted seeds. Drizzle with a little more olive oil to serve.