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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About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

8 responses to “Roasted pumpkin, feta and orzo salad

  • Mom Betty

    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.

  • laurasmess

    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

    • Dolly Rubiano

      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 =)

  • foodisthebestshitever

    Jennee rocks a salad that is heaps similar to this except she uses nuts and grains, and not pasta. Been loving roasted pumpkin lately. Damn fine work!

  • tinywhitecottage

    Lovely Dolly. I just posted a butternut squash polenta and actually roasted the seeds for the recipe, but they were not edible! 🙂 Too chewy and somewhat splintery too. Your salad is off the charts!

    • Dolly Rubiano

      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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