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Sweet Pumpkin Salad with green beans and Pecans Recipe

Sweet Pumpkin salad with green beans and Pecans Recipe

Fresh and easy salad for the Summer season and long hot days and Christmas Eve Dinner or Christmas Lunch.

Prep: 10 Mins | Cook: 35 Mins | Serves: 2
  • 1/8 Kent pumpkin, skin on 
  • 1 tsp extra virgin olive oil Pinch sea salt
  • Cracked black pepper
  • 4 Jerusalem artichokes
  • 1 cup green beans
  • 4 prunes, sliced into quarters
  • 1/2 cup (60g) pecans
  • 2 tbsp goat cheese
  • 2 cups rocket
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil


  • Preheat oven to 200°C.
  • Slice the pumpkin and artichokes and place onto an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper.
  • Place in the oven for about 30 minutes or until the veg are cooked and a little crispy around the edges.
  • Blanch the green beans in a pot of boiling water for about 3 minutes or until the colour becomes even more vibrant. Remove immediately and place in an ice bath to bring the temperature right down.
  • On a salad plate, place pumpkin and Jerusalem artichokes. Top with green beans, rocket, prunes, pecans and sprinkle with goats’ cheese.
  • Heat honey in the microwave for about 20 seconds. Stir in olive oil, and using a spoon, drizzle the dressing over the salad. Enjoy.
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