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Photo of Baked ricotta and pumpkin salad by WW

Baked ricotta and pumpkin salad

5 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Add some colour to you mid-week dinners with this gluten-free vegetarian salad filled with cannellini beans, veggies and slices of backed ricotta.


Reduced-fat ricotta cheese

250 g

Red capsicum

1 medium, thinly sliced

Olive oil

1½ tbs

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp


500 g, diced

Mixed salad leaves

200 g, baby

Canned cannellini beans, rinsed, drained

1 400g can, ( 1 x 400g can)


2 tbs, toasted, chopped

99% fat-free French dressing

60 ml


  1. Preheat oven to 230°C. Line a baking tray with baking paper. Place ricotta and capsicum on the prepared tray. Drizzle with 2 teaspoons oil. Sprinkle oregano and chilli over ricotta. Bake for 10 minutes or until golden.
  2. Meanwhile, boil pumpkin in a small saucepan of boiling water for 4-5 minutes or until just tender. Drain. Heat remaining oil in a large frying pan over high heat. Cook pumpkin, stirring, for 5 minutes or until light golden.
  3. Meanwhile, place salad leaves, cannellini beans, walnuts and dressing in a large bowl. Add capsicum and pumpkin and gently toss to combine. Cut ricotta into slices and serve with the salad.


TIP: We used pre-cut diced pumpkin available in the fresh produce section of many supermarkets. If unavailable cut pumpkin into 1.5cm pieces.