Walnut, Basil Spinach Pesto Orzo Salad with Roasted Pumpkin

This orzo salad is delicious and nutritious! It’s made with a homemade walnut, basil, and spinach pesto is packed with greens and omega-rich fats - complemented with sweet roasted pumpkin and red onion.

Under 1 hour
4
Meal Prep

Tips 

  • You can make the pesto using a food processor, blender, stick blender or a mortar and pestle. Note that the texture will vary depending on what method you use - we like to use a food processor or mortar and pestle so it doesn’t go super smooth. 

Shortcuts

  • Swap out the homemade pesto for a store-bought pesto - we like the Genoese pesto as it’s made with olive oil instead of vegetable oil. 
INGREDIENTSIngredients
  • ½ pumpkin (5 cups cut into bite-sized cubes)
  • 1 red onion (cut into wedges) 
  • 1 ½ cups orzo 
  • 4 cups baby spinach, 80g (finely sliced)

Walnut, Spinach and Basil Pesto

  • 2 cups packed basil leaves
  • 2 cups baby spinach (40g) 
  • ⅓ cup walnuts 
  • ½ cup parmesan cheese (grated)
  • ¼ cup olive oil 
  • 1 lemon (juice) 
  • Salt and pepper
METHODMethod
  1. Preheat the oven to 200 degrees, fan bake.

  2. Add the pumpkin and onion to a large baking tray, drizzle generously with olive oil and season with salt and pepper.

  3. Pop in the oven to roast for 30-35 minutes until golden brown.

  4. To make the pesto, add the basil, spinach, walnuts, parmesan cheese, salt and pepper to a food processor or blender; blend until finely chopped. Add the olive oil and lemon juice and blend until combined.
  5. Cook the orzo as per the packet instructions.
  6. Once the orzo has cooked, stir through the pesto and toss through the roasted pumpkin, onion and baby spinach.
VARIATIONS

Vegetables

  • Swap out the pumpkin for sweet potato. 

Protein

  • Serve alongside some grilled chicken or smoked salmon. 

Other

  • Swap out the orzo for gluten free pasta or quinoa.