Easy Pumpkin Salad

Here's a really easy pumpkin salad recipe.

This fresh and tasty pumpkin salad which I made for a family party recently used fresh green beans from my garden. I used some chunks of cooked pumpkin I had left over.

pumpkin salad

The simple dressing of olive oil and balsamic vinegar makes this one of the easiest and quickest of salads to put together. I chilled it in the fridge for an few hours before we ate it. It was very popular. My brother loved the way the balsamic vinegar had soaked into the pumpkin.

There are lots of different types of feta cheese. I like an organic goats feta I can get here at my local supermarket. But you can get cows, sheep or even buffalo feta. Often it is sold in jars marinaded in oil and herbs and this would give an added dimension to your salad. 

If you don't like walnuts, you can substitute pine nuts, or even pumpkin seeds. 


Cooked chunks of pumpkin about 1.5 inches across

Click here for how to cook pumpkin

Freshly cooked and cooled green beans
Feta cheese cut into 1 inch cubes
Walnuts - chopped into halves or smaller pieces

Extra virgin olive oil
Balsamic vinegar

How to put the salad together

Get a lovely big salad bowl, my favourite is a green glass pyrex bowl from the 1930s. The orange pumpkin, the dark green beans and the white feta look lovely against the pale green colour of the glass. 

Randomly place the pumpkin and beans in the bowl.  Top with handfuls of the feta chunks and sprinkle with walnuts. 

Pour over a couple of tablespoons of extra virgin olive oil and about one or two tablespoons of balsamic vinegar. You may need more if you've made large quantities, but it doesn't want to be swimming in dressing. If you've used a feta which was already in oil, you may want to leave out or reduce the olive oil. 

Don't mix it round in the bowl, as the pumpkin pieces will disintegrate!

This went well with my pumpkin tortilla and some of my Mum's homemade bread. 

It's a super filling salad if you're wondering what to make for a vegetarian visitor.

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