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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 satisfying vegan salad featuring sweet baked pumpkin, crunchy pepitas, tender white beans and juicy tomatoes.



280 g, (buy 350g, then peel), cut into 2cm cubes

Pumpkin seeds (pepitas)

1½ tbs

Mixed salad leaves

2 cup(s), (60g)

Grape tomatoes

100 g

Green shallot(s)

2 individual, thinly sliced

Canned cannellini beans, rinsed, drained

½ cup(s), (125g)

Oil spray

1 x 3 second spray(s)

Dijon mustard

1 tsp

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Olive oil

2 tsp


  1. Preheat oven to 200°C.Place 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, to make dressing, combine mustard, rind, juice and oil in a small screw-top jar. Shake well.
  3. Place salad leaves, tomatoes, shallots, beans, pumpkin and pepitas in a large bowl. Drizzle with dressing and toss gently to combine. Serve.


TO REFRIGERATE: Salad and dressing can be prepared several hours ahead. Store in separate reusable containers. Add dressing to salad just before serving.