Maple Glazed Pumpkin Salad with Quinoa (93% Sugar-Free)
by Good Chef Bad Chef

This beautifully light, refreshing & Responsibly Sweet salad is a great source of fibre, protein, is low carb AND 93% sugar-free. This recipe uses our Lakanto Maple Flavoured Syrup, sweetened with monkfruit, to drizzle over the pumpkin before being baked.

Gluten Free // No Added Sugar // Source Protein

Serves: 6

Time: 1 hour


  • ½ pumpkin – can use whatever is around, skin on, cut into wedges – need approximately 6 wedges not too thick
  • 2 tbsp Lakanto Maple Flavoured Syrup sweetened with monk fruit sweetener 
  • 2 tbsp olive oil 
  • Salt and pepper to season
  • 2 cups quinoa cooked
  • Goat’s cheese to crumble 
  • ½ pomegranate to serve
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 bunch of mint leaves, finely chopped
  • 1 bunch chives, finely chopped
  • 1 bunch dill, finely chopped 
  • 2 tbsp pumpkin seeds, toasted


1. Preheat the oven to 180 degrees. 

2. On a baking tray lined with the baking paper, place the pumpkin wedges and drizzle 1 tablespoon of olive oil over the slices, followed by the Lakanto Maple Flavoured Syrup.

3. Season with salt and pepper then bake for 35-40 minutes or until golden and softened.

4. Meanwhile, cook the quinoa for 15-20 minutes or until tender, and set aside to cool. 

5. Add the herbs, cooled quinoa, pomegranate seeds, red wine vinegar and remaining olive oil to a large bowl. Gently toss to combine.

6. Pour onto a large serving platter. Top with roast pumpkin wedges, goat cheese and the toasted seeds. Drizzle with a little more olive oil to serve. 

Approx. Nutritional Information Per Serve 191g - Energy 894 kJ (214 Cal) - Protein 7.5g - Total Fat 11.0g - Saturated Fat 3.0g - Carbohydrate 18.1g -  Fibre 4.5g - Sugar 6.7g - Sodium 197mg 


Topics: Gluten Free Low Carb No Added Sugar Lakanto Maple Syrup