Sweet Pumpkin and Green Bean Salad

October is a month that marks the beginning of the holiday season. Fall decorations fill our homes. The weather allows for more stews and comfort foods. And pumpkins of all sorts can be found in stores and at local farms. From soups and pies, to Jack O’ Lanterns, pumpkins can be transformed into a delicious meal or a spooky Halloween decoration! Today we focus on the food side and bring you a delicious, sweet and salty salad that can be enjoyed warm or cold and pairs well with almost any main dish that you are preparing.

Scroll down to go straight to the recipe, or keep reading to enjoy some fun and interesting information about pumpkins.

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Pumpkins are not only delicious, they are full of nutrients, too. They are high in fiber, low in calories, and a good source of Vitamin A, B, K, protein, and iron. They also come with their own share of history and interesting information that we’d like to share with you.

This fall vegetable is native to Central & South America, in countries that we know today as Mexico, Peru, Ecuador, & Colombia.

Native Americans have grown pumpkins for thousands of years before beans and corn were cultivated.  

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They used pumpkins for eating (cut into strips and roasted over fire), for household use (dried strips of pumpkin and wove into mats), and medicinal purposes.

Pumpkins became a staple for American colonists when harsh winters caused their wheat crops to die. They prepared pumpkins by slicing the top off, removing the seeds, filling the inside with milk, honey, and spices, and baking in hot ashes. This would eventually give way to the modern pumpkin pie.

Today, we enjoy pumpkins in a variety of ways. In desserts, roasted, or boiled for soups and stews. And there are so many more options, like the recipe we have for you today. This pumpkin salad has the perfect balance of sweet and salty and the blanched green beans give it a nice contrast to the soft texture of the pumpkin. We hope you enjoy it.

If you have any other pumpkin recipe you’d like to share with us. Please feel free to let us know in the comments below.

Sweet Pumpkin and Green Beans Salad

  • Servings: 4
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To make this recipe you’ll need:

  • 1 medium sized pumpkin
  • 3 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 3 cups water
  • 2 teaspoons salt
  • ½ lb green beans, ends removed and cut into 1-inch pieces
  • 1 bowl of iced water
  • ½ cup feta cheese, crumbled
  • Salt to taste

Heat oven to 400℉ (200℃).

Cut the pumpkin in half and remove the seeds. Cut the pumpkin halves into 1-inch slices and place them flat on a baking sheet.

Dissolve the 2 tablespoons of sugar in the melted butter. Using a pastry brush, brush the butter and sugar mix on top of the pumpkin slices, covering them all thoroughly.

Place the baking sheet in the oven and let the pumpkin roast for 25 – 30 minutes, or until you can easily insert a fork in the pumpkin. Take them out of the oven and set them aside.

Place the water and 2 teaspoons of salt in a medium sized pot and bring to a boil. Put the green beans in the pot of boiling water for 3 minutes, or until they turn a bright green color. Immediately remove the green beans from the hot water and place them in the bowl of iced water.

Peel and cut the pumpkin into 1-inch pieces. Place in a serving bowl. Add the cooked green beans and the crumbled feta. Toss to combine and season with some salt.

Serve as a side dish to your favorite meal.

Helpful tips:

  • If you are feeling adventurous, you can roast the pumpkin seeds you just removed and add them to the salad for an extra crunch! Just follow the steps in this video.
  • This is the perfect dish to bring to a Halloween or Thanksgiving potluck!
  • We loved having it to accompany our Lime Roasted Chicken. You can check out that recipe and more in Wholeheartedly Cookbook.

Have you made this recipe? Share your pictures with us!

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