Summer is coming, which means long nights, fresh food and beautiful salads like this pumpkin, feta & green bean salad!
New old post alert! This original recipe appeared last year on our old blog! We like it better this year with prettier pictures!
We love, love LOVE this pumpkin, feta & green bean salad! The weather in Portland has been amazing lately so we’ve been making the most of the longer, warmer nights by eating a heap of salads and enjoying our outdoor BBQ area!
This pumpkin, feta & green bean salad has been in my family for a couple of years now, I’m not sure where Mum got the original recipes, but over time I’ve adapted the ingredients a little bit, and added a beautiful honey mustard dressing to it!
It is such a simple combination of flavours, but all of them together combined with the honey mustard dressing is just divine!
I think I do have to clear something up here though! And that is the use of ‘pumpkin’. Yes that sounds stupid, but I feel like it’s time to set the record straight!
(also, on a side note, I feel like I have to clarify food differences a lot!)
In Australia, ‘pumpkin’ is any form of pumpkin, whether that be Kent pumpkin, Jap pumpkin or butternut pumpkin (aka, ‘squash’).
I don’t know how many times I’ve been confused AF in America, trying to find pumpkin, only to realise that the only real form of edible ‘pumpkin’ you can get, is butternut squash, or as Australian’s call it ‘butternut pumpkin’!
So I guess what I’m saying is, if you’re in America – use butternut squash. If you’re in Australia, use whatever damn pumpkin you would like! I’d recommend Kent pumpkin honestly, because it is one of my favourites and caramelised really nicely!
Aside from being absolutely delicious, this salad is so easy to make, and can be easily be whipped up hours in advance.
It’s a cold salad, so you can easily roast up your pumpkin and red onion a few hours before serving. Then all you need to do is blanch your greens, make the dressing and put everything together!
So simple! It’s perfect for a dinner party too, this will get you around 4 servings. If you want leftovers, I would suggest however to set aside one serving undressed, as it doesn’t tend to last too long when the honey mustard dressing is added.
We usually pair it with a salmon fillet or steak if we are having a BBQ, but it can possibly go with anything!
So happy making friends, and if you make any of our food, remember to tag us on instagram #thehomecookskitchen
- ½ butternut pumpkin diced
- ½ red onion cut into wedges
- tablespoon olive oil
- salt and pepper
- handful of green beans, top and tailed
- half a block of feta (about 50g)
- good-sized handful of spinach
- Preheat oven to 420F/220C
- Toss the pumpkin and red onion in the olive oil and salt and pepper
- Lay pumpkin and onion out on a baking tray lined with parchment paper. Bake for 30-45 minutes, or until crispy and starting to caramelise.
- Meanwhile blanch the green beans in boiling water for about 1-2 minutes. Once blanched but still crunchy, submerge in cold water to stop the cooking process.
- Assemble the salad. Place spinach in bowl, followed by pumpkin and onion, green beans then feta