Pumpkin & Cranberry Quinoa Salad

Spring time means light and easy cooking, entertaining and all things out in the sunshine!

We've put together this beautiful recipe that showcases Thistle Be Good's delicious quinoa.

Drop into the deli to pick up your ingredients today!


For the salad:

  • 3 cups pumpkin, chopped into 3/4-inch wide cubes
  • 1 Tbsp. olive oil
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 3 Tbsp. toasted pumpkin seeds
  • salt and fresh black pepper

For the Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • salt and fresh black pepper


  1. Preheat the oven to 200 degrees C.
  2. In a large bowl, toss the pumpkin with olive oil. Season with salt and pepper, to taste. Arrange coated pumpkin on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
  3. While the pumpkin is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
  4. To assemble the salad, combine the cooked quinoa while still warm, roasted pumpkin, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.

Balsamic Vinaigrette

  1. Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.