Roasted Squash and Quinoa with Toasted Hazelnuts

I love winter salads.

The colours are always so deep and gorgeous, and there is no such thing as a light winter salad – they fill you up and keep you going so that you can face the cold and keep warm with a happy tummy!

Roasted Squash and Quinoa with Toasted Hazelnuts via Teffy's Perks #wintersalad #quinoasalad

This salad is full of goodness, so when I say that it keeps you full I definitely do not mean the sluggish and heavy kind!

We’re using quinoa, which is an amazing source of fibre, protein, and manganese! Did you know it’s not even a grain? Technically it’s a pseudo-cereal, so it is also completely gluten free! Just try and buy fair trade, as it’s soaring popularity has meant that people in countries like Bolivia, who used to survive on it, now can’t afford it anymore!

Sprinkle with some amazing pomegranates (hello antioxidants!), some delicious roasted squash, and some crunchy toasted hazelnuts and we’re good to go!

Roasted Squash and Quinoa with Toasted Hazelnuts via Teffy's Perks #wintersalad #quinoasalad

I’ve never had a Thanksgiving, but I would definitely love to!

If anyone would like to have me over this year to the next, I promise I’ll bring some yummy treat as a thank you (plus I’ll help with the washing up!).

Actually this salad could do pretty well on a Thanksgiving table! Simply omit the hummus, add some delicious toasted pecans, and roast the squash in maple syrup (or use a maple syrup based salad dressing!) Have I got Thanksgiving nailed or what?

Roasted Squash and Quinoa with Toasted Hazelnuts via Teffy's Perks #wintersalad #quinoasalad

Roasted Squash and Quinoa with Toasted Hazelnuts
Prep time
Cook time
Total time
This salad is so full of flavour and texture - you've for the yummy squash pumpkin and the crunchy hazelnuts, along with some fluffy quinoa and lively greens! It's delicious eaten warm in the winter, but it also tastes delicious cold as leftovers the next day!
Recipe type: Lunch, Dinner, Salad,
Cuisine: Vegan, Gluten Free, Healthy
Serves: 4
For the Pumpkin
  • 1 squash pumpkin
  • 2 tbsp coconut oil
  • 1 tbsp zaatar
  • ½ tbsp sumac
  • ¼ tsp nutmeg
  • ½ red onion
  • 2 cloves of garlic
  • salt + pepper
For the Salad
  • 1 cup (170g / 250 ml) quinoa, soaked for at least 20 minutes
  • 1 cup (140g / 250 ml) hazelnuts
  • 4 handfuls of kale or spinach
  • ½ cup (90g / 125 ml) pomegranate seeds
  • Dollop of hummus for each plate (optional, but recommended!)
  1. Turn on your oven to 200ºC/390ºF.
  2. Peel your squash and chop your into small cubes. You can either peel then chop, or chop then peel - whatever you find easier! Chop your onion into half moons and mince your garlic.
  3. Line a baking tray with unbleached baking paper and add your squash, onions, garlic, coconut oil, and spices. Toss everything together with your hands, making sure everything is nicely coated will the spices and the oil.
  4. Add to the oven and bake for about 20-30 minutes, depending on your oven. Check and toss halfway through.
  5. As soon as you add your pumpkin to the oven, make your quinoa. Since we're already going to get so much flavour from the squash, I've kept the quinoa super simple. Simply drain and rinse, add it to a pan with 1 cup of boiling water, and simmer for 20 minutes until all the water has gone and the quinoa is cooked. Close the lid and let sit for 10 minutes.
  6. For the hazelnuts, heat up a skillet and toss your hazelnuts for 3-5 minutes on dry heat. Keep an eye on them and toss regularly so they don't burn. Once they're nice, crunchy and fragrant but not too brown, set aside.
  7. When the Squash is done, remove from the oven. Uncover the quinoa and fluff it up with a fork. Toss the squash and the quinoa together with the kale, top with the hazelnuts, pomegranate seeds, and hummus if using.
  8. Serve either in individual salad bowls or in a big one where everyone can tuck in!
DRESSING - Since the pumpkin was so full of flavour and I had hummus with mine, I didn't add any dressing. If you want, this would be amazing with some simple olive oil and apple cider vinegar, or a balsamic, or even some lemon and maple syrup!

QUINOA - I've soaked the quinoa to make it easier to digest, and I highly recommend you do the same!
Roasted Squash and Quinoa with Toasted Hazelnuts via Teffy's Perks #wintersalad #quinoasalad

Happy eating everyone!