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.
Salad, Side Dish
Diabetic Recipe, Keto, LCHF, Low Carb, Vegetarian
feta, green-beans, kabucha, pumpkin, salad
soft danish feta cubed
mixed lettuce leaf
Kabucha/Japanese/Kent Pumpkin diced- reduce amount or avoid if carb counting
fresh green beans
tomato diced/cherry tomatoes cut in half
small red onion sliced thinly
Additional EVOO- extra virgin olive oil to cook the pumpkin
pepita seeds for garnish
For the Dressing
EVOO-extra virgin olive oil
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.
A KETohh creation by Karen Tremaine