Australia Vegetarian Recipes

Australia’s native ingredients-Roasted Pumpkin and Quinoa Salad with Macadamia Dressing Recipe

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Roasted Pumpkin and Quinoa Salad with Macadamia Dressing

Introduction: Experience a delightful fusion of textures and flavors with this Roasted Pumpkin and Quinoa Salad, elevated by a velvety Macadamia Dressing that pays homage to Australia’s native ingredients. The natural sweetness of roasted pumpkin complements the nutty crunch of quinoa, all brought together with a rich macadamia dressing. This dish is not only a visual treat but also a nutritious powerhouse that’s perfect as a light lunch or a vibrant side dish at any gathering.

Cooking Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes


For the Salad:

  • 1 small pumpkin, peeled, seeded, and diced into bite-sized cubes
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups baby spinach or mixed greens
  • 1/4 cup red onion, finely sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup chopped macadamia nuts
  • 1 tablespoon fresh parsley or basil, chopped (for garnish)

For the Macadamia Dressing:

  • 1/2 cup macadamia nuts, roasted and unsalted
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste


  1. Roast the Pumpkin:
    • Preheat the oven to 400°F (200°C).
    • Toss the diced pumpkin with olive oil, salt, and pepper.
    • Spread the pumpkin on a baking sheet in a single layer.
    • Roast for about 20-25 minutes, or until the pumpkin is tender and slightly caramelized. Set aside.
  2. Cook the Quinoa:
    • Rinse the quinoa thoroughly under cold water to remove any bitterness.
    • In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
    • Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
    • Remove from heat, fluff the quinoa with a fork, and let it cool slightly.
  3. Prepare the Macadamia Dressing:
    • In a blender or food processor, combine the roasted macadamia nuts, water, lemon juice, apple cider vinegar, minced garlic, honey or maple syrup, salt, and pepper.
    • Blend until smooth and creamy. Adjust the consistency by adding more water if needed.
  4. Assemble the Salad:
    • In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, baby spinach or mixed greens, and finely sliced red onion.
    • Drizzle the macadamia dressing over the salad and gently toss to coat everything evenly.
  5. Serve:
    • Transfer the salad to a serving platter or individual plates.
    • Sprinkle crumbled feta cheese and chopped macadamia nuts over the top.
    • Garnish with fresh parsley or basil for an extra pop of color and flavor.


  • Feel free to customize the salad by adding other vegetables like roasted bell peppers or cherry tomatoes.
  • For an extra protein boost, you can add grilled chicken, roasted chickpeas, or tofu cubes.
  • Make the macadamia dressing in advance and store it in the refrigerator for up to a week.
  • If you’re short on time, you can use store-bought vinaigrette or dressing as a shortcut.

Enjoy the wholesome goodness of this Roasted Pumpkin and Quinoa Salad with Macadamia Dressing that brings together the essence of Australia’s native ingredients in a delectable and satisfying dish.

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