Roasted pumpkin, feta and orzo salad

Roasted pumpkin, feta and orzo salad
Roasted pumpkin, feta and orzo salad

Another recipe adapted from Donna Hay. I promised myself to use her recipes instead of just drool over the beautiful photos in the online magazine. This one is my version of her roasted pumpkin, feta and quinoa salad.

I don’t have quinoa so I used orzo (aka risoni) pasta. And added a handful of roasted pumpkin seeds, as well. This is so simple to make. The feta is what completes the dish if you ask me. Add chopped sun-dried tomatoes to make it even better.

Go find the original Donna Hay recipe here.

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  1. Mom Betty says

    Just a question: Is this a cold salad? The reason I ask is that I have never eaten cold squash. The colorful picture with the vivid orange and just a touch of blue makes a very appetizing presentation.

  2. says

    Yum. I made a very similar dish to this last week with bulgur and pomegranate seeds… I tried to roast the pumpkin seeds that were in the pumpkin, but I think they didn’t quite dry out enough. They were a little crunchy but still a bit too chewy for my liking. Your dish looks gorgeous, I think Donna would definitely approve! Love the enamel plate too. I recently purchased a few Falcon items and I’ve fallen immediately in love 🙂 Thanks for sharing this! xx

    • says

      Hi Laura, I’ve been keeping an eye out for pomegranate but couldn’t find any this time of the year. You still have them in Oz? Lucky. I tried roasting fresh pumpkin seeds some time ago but it didn’t work. I think you need to dry them out first before roasting them. The plate is not enamel. It’s one of those pie tins. Got it from a salvage shop as usual =)

    • says

      I think of your dish when I see butternut squash in the supermarket. Your recipes stand out in my mind because they are simple. Well, you make them sound so simple! If you’re going to make your own roasted pumpkin seeds, you need to dry out the seeds first before roasting them, me thinks! I couldn’t be bothered though.

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