Pumpkin Bean and Feta Salad

Pumpkin Bean and Feta Salad

This delicious recipe for Pumpkin Bean and Feta Salad is nutritious, healthy and is so easy to make. It's the perfect salad for any occasion.
Course Salad, Side Dish
Cuisine Diabetic Recipe, Keto, LCHF, Low Carb, Vegetarian
Keyword feta, green-beans, kabucha, pumpkin, salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 336kcal


  • 200 gms soft danish feta cubed
  • 200 gms mixed lettuce leaf
  • 200 gms Kabucha/Japanese/Kent Pumpkin diced- reduce amount or avoid if carb counting
  • 200 gms fresh green beans
  • 150 gms tomato diced/cherry tomatoes cut in half
  • 1/2 small red onion sliced thinly
  • Additional EVOO- extra virgin olive oil to cook the pumpkin
  • 2 tablespoons pepita seeds for garnish

For the Dressing

  • 3-4 tablespoons EVOO-extra virgin olive oil EVOO
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon minced garlic
  • salt and pepper to taste


Make The Salad

  • Cube the pumpkin, skin and all. Drizzle with a little EVOO and bake in a very hot oven for about 30-40 minutes, until cooked and slightly caramelized all over. Allow to cool slightly.
  • Cook the beans in a pot of boiling water for 2 minutes and plunge into cold water, to cool and drain.
  • Place  the green leaf salad in a large serving plate/bowl. Sprinkle with the thinly sliced red onion, feta, beans and pumpkin.
  • Mix the dressing ingredients together and drizzle over the salad. Sprinkle with the pepita seeds and serve.


  • Replace the balsamic vinegar with red wine vinegar or lemon juice or just use olive oil.
  • Load this recipe up on the Japanese/Kent/Kabocha pumpkin if you are not concerned about the carbs.
  • Use sweet potato in place of the pumpkin.


Slice the pumpkin into thin wedges for variation.


Serving: 1g | Calories: 336kcal | Carbohydrates: 9g | Protein: 10g | Fat: 16g | Fiber: 3g