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Photo of Pumpkin, pepita and white bean salad by WW

Pumpkin, pepita and white bean salad

4 - 5
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Tuck into this great vegan salad featuring sweet baked pumpkin, crunchy pepitas, tender white beans and juicy tomatoes.



350 g, peeled, cut into 2cm cubes

Pumpkin seeds (pepitas)

1½ tbs

Dijon mustard

1 tsp

Fresh lemon rind

1 tsp

Lemon juice

1 tbs

Olive oil

2 tsp

Mixed salad leaves

2 cup(s), (60g)


100 g, grape, whole

Green shallot(s)

2 individual, thinly sliced

Canned cannellini beans, rinsed, drained

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Place the pumpkin on a baking tray and lightly spray with oil. Bake for 15 minutes or until tender, adding pepitas to the tray for the last 5 minutes of cooking. Cool.
  2. Meanwhile, combine the mustard, rind, juice and oil in a screw-top jar. Shake well.
  3. Place salad leaves, tomatoes, shallots, white beans and baked pumpkin and pepitas in a large bowl. Drizzle with dressing and toss gently to combine. Serve.


TIP: Pepitas are sold in packets in the nut aisle and are the green kernels of pumpkin seeds.