Roast pumpkin, green bean and olive salad

Bill Granger's roast pumpkin recipe is a healthy salad with spinach, olives and green beans
By Bill Granger
Roast pumpkin, green bean and olive salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 800 g pumpkin, peeled and cut into 2cm cubes
  • 150 g green beans, or broad beans
  • 100 g baby spinach leaves
  • 20 green olives, pitted

For the dressing

  • 1 tbsp red wine vinegar
  • 60 ml extra virgin olive oil
  • 1 shallot, finely sliced (optional)


1. Preheat the oven to 220C/200C fan/gas 7. Put the olive oil, cumin and paprika in a bowl, season to taste with salt and pepper and stir to combine. Add the pumpkin and stir to coat. Transfer to a roasting tin and bake for 30 minutes, or until the pumpkin is tender and slightly caramelised.

2. Meanwhile, bring a small saucepan of salted water to the boil. Add the beans and boil for 1-2 minutes, then drain and set aside to cool in a bowl of iced water.

3. For the dressing: Whisk the dressing ingredients together.

4. Drain the blanched beans and pat dry. Arrange them with the spinach leaves on a large serving plate and scatter the cooked pumpkin and olives over the top. Drizzle the salad with dressing just before serving.

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