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Photo of Green bean, pumpkin and ricotta salad by WW

Green bean, pumpkin and ricotta salad

Total Time
50 min
25 min
25 min
This delicious crunchy salad tastes divine with fresh low-fat ricotta. Serve with walnuts, cashews or hazelnuts instead of almonds.


Butternut pumpkin

350 g, (450g peeled), cut into thin wedges

Low-fat ricotta cheese

200 g

Olive oil

1 tbs

Ground chilli

1 tsp, flakes

Green string beans

200 g, trimmed

Yellow string beans

100 g, trimmed

Blanched almonds

¼ cup(s), toasted

Macadamia oil

1 tbs


1 tbs, red wine

Fresh flat-leaf parsley

2 tbs


  1. Place pumpkin and ricotta on separate baking paper lined baking trays. Drizzle both with olive oil and season with salt and pepper. Sprinkle ricotta with chilli. Bake for 25 mins or until pumpkin is tender and ricotta browned.
  2. Meanwhile, cook both bean varieties in a large saucepan of boiling water for 2 mins or until just tender. Refresh the beans under cold running water, then allow to drain well.
  3. Arrange pumpkin, beans and almonds on a platter. Top with dollops of ricotta. Drizzle with macadamia oil and vinegar, then scatter with parsley.