Pumpkin Quinoa Salad with Maple Hemp Dressing

Juiciest of salads right here, if I could deliver its deliciousness through the screen I would!

Tips: Whilst I’ve used pumpkin you could go sweet potato instead and if no corn is handy then sub out corn for roast carrot and quinoa for rice and olive oil for hemp oil and this would still taste absolutely amazing!

This recipe serves 4-6 as a side

Pumpkin Quinoa Salad with Maple Hemp Dressing



  • 800 g jap pumpkin cut into 1-2cm chunks
  • 2 tbsp olive oil
  • ½ cup 80g quinoa, rinsed
  • 2 cobs corn kernels sliced from cob
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • 4 asian shallots finely sliced, white part only
  • ½ cup mint leaves finely sliced
  • ½ small bunch coriander roots and stalks, finely sliced
  • sea salt and black pepper

Maple Hemp Dressing


  • 1. Heat oven to 200C and line a large baking tray with greaseproof paper, place pumpkin pieces on tray drizzle with olive oil, season with sea salt and place oven to cook for 15 minutes.
  • 2. Cook quinoa with 1 cup water until tender, fluff with a fork and set aside.
  • 3. Cook the corn, pepitas, sunflower seeds in 1 teaspoon olive oil in a frypan for 4-5 minutes, or until lightly toasted.
  • 4. Whisk ingredients for dressing together in a small bowl or shake in a jar.
  • 5. Make salad by tossing cooked pumpkin, quinoa, corn, seeds, shallots, mint leaves, coriander and dressing together in a large bowl. Season with salt and pepper and serve.
Tried this recipe?Let us know how it was!
Course Lunch, Salad, Special Occasion - Christmas
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Vegan, Vegetarian
Author: Jacqueline Alwill

Share This Recipe

About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

Subscribe to the newsletter

Get weekly recipes & support to nourish your family

[activecampaign form=52 css=1]