Pumpkin and Green Bean Salad


There is nothing I love more than caramelized roast pumpkin. This salad is simple, delicious, healthy and filling.

I love to make it for weekday lunches/dinners or if you like you can also serve with a piece of fish or meat to make a more substantial meal.


  • 1kg pumpkin (my favourite is jap pumpkin), peeled and cut into cubes
  • 2 large handfuls green beans
  • 200g ricotta cheese
  • 1/2 cup dry roasted almonds, chopped
  • 2 tbs coconut oil, melted
  • Salt and pepper
  • Drizzle of olive oil (or extra coconut oil)


  • Preheat oven to 200 degrees
  • Place pumpkin on a lined baking tray, drizzle with coconut oil and place in the oven
  • Roast for approx 30-40 minutes (turning half way through) until it is soft and a little caramelised
  • Boil a pot of water and add beans for 2 minutes, drain and rinse under cold water to stop the cooking process.
  • In a large bowl combine all ingredients and toss to combine
  • Drizzle with olive oil and season with salt and pepper
  • This can be made in advance and just add the olive oil before serving