Chang’s Roast Pumpkin & Quinoa Salad

Lunch Recipes › Chang’s Roast Pumpkin & Quinoa Salad

Chang’s Roast Pumpkin & Quinoa Salad

4 Serves
5 minutes
30 minutes

Recipe supplied by Chang’s.

Set a Reminder to cook 06/06/2026 01:43 06/06/26 02:43 Australian Eastern Daylight Time IGA Recipes – Chang’s Roast Pumpkin & Quinoa Salad Reminder – Chang’s Roast Pumpkin & Quinoa Salad https://www.iga-au.mom/recipes/lunch/changs-roast-pumpkin-quinoa-salad/

Ingredients

1 small Japanese pumpkin (2.8 kg), cut into 4cm slices

2 tbsps Chang's Sesame Oil

2 tbsps olive oil

2 tbsps thyme leaves

300g tri-coloured quinoa, rinsed

1 cup walnuts, roughly chopped

150g feta, crumbled

1 packet Chang's Original Fried Noodles

1/2 cup Chang's Crispy Noodle Salad Dressing

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat oven to 180 degrees centigrade. Spread pumpkin over a large baking tray lined with baking paper.
Drizzle with combined oils and sprinkle with thyme and bake for 25–30 minutes or until golden and tender. Transfer to large bowl.
Cook quinoa according to directions on packet and set aside to cool.
Gently toss pumpkin, quinoa, walnuts, noodles and dressing together and serve topped with crumbled feta.