roasted pumpkin and green bean salad

Roasted Pumpkin & Green Bean Salad

By David WhiteApril 19, 2026

Autumn's vibrant colors and crisp air signal the arrival of pumpkins, a beloved seasonal staple. But this year, why not elevate your pumpkin game with a Roasted Pumpkin and Green Bean Salad? This recipe is not only delicious but also packed with nutrients, making it a perfect side dish or light main course.

Roasting brings out the natural sweetness of pumpkin, while green beans add a satisfying crunch. Tossed with a tangy vinaigrette and garnished with fresh herbs, this salad is a harmonious blend of flavors and textures that's sure to impress.

Preparation and Ingredients

Before you start, ensure you have all the necessary ingredients. This salad requires a medium-sized pumpkin, green beans, red onion, feta cheese, fresh herbs like parsley and mint, and a simple vinaigrette made from olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.

Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing

Roast pumpkin with green beans & balsamic dressing

Foodie - Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds Tender-roasted butternut, snappy green beans, salty-crisp bacon, and toasty pumpkin seeds come together in one happy sheet pan. It is an easy, colorful side that always disappears first. Equipment 1 Large rimmed sheet pan 1 small sheet pan 1 Parchment Paper (optional) Ingredients Vegetables and Bacon 1 butternut squash small; peeled, seeded, and cut in 3/4-inch cubes (about 4 cups) 1.5 lb fresh green beans trimmed 6 slices thick-cut bacon chopped 0.33 cup raw pumpkin seeds (pepitas) 3 tbsp olive oil divided; or use some rendered bacon fat plus olive oil for flavor 1 tsp kosher salt divided 0.5 tsp freshly ground black pepper 1 tsp smoked paprika 1 tbsp maple syrup optional Finish 2 tsp apple cider vinegar or fresh lemon juice for finishing Instructions Preheat and Prepare the Pan Preheat the oven to 425b0F. Line a large rimmed sheet pan with parchment for easy cleanup and to encourage caramelization. Crisp the Bacon Spread bacon on a small sheet pan and bake for 10 to 14 minutes until crisp. Transfer bacon to a paper towel. Pour 1 to 2 tablespoons of the rendered fat onto your large sheet pan. Season the Squash Toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, and maple syrup if using. Spread in an even layer on the prepared pan. Roast the Squash First Roast for 15 minutes, stirring once halfway, until edges just begin to brown. Starting the squash first ensures it becomes tender without overcooking the beans. Add the Green Beans Toss green beans with 1 tablespoon olive oil, remaining salt and pepper. Add to the pan with squash, spread evenly, and roast 12 to 15 minutes more until beans are crisp-tender and squash is caramelized. Toast the Pumpkin Seeds Sprinkle pumpkin seeds over the vegetables during the last 5 minutes of roasting to lightly toast them. Finish and Serve Return the crisp bacon to the pan, drizzle with cider vinegar or lemon juice, and toss. Taste and adjust seasoning. Serve hot with extra pumpkin seeds for crunch. Notes Tips: Cut squash evenly; dry beans after washing; avoid overcrowding (use two pans if needed); roast hot at 425b0F; finish with a splash of vinegar or lemon. Variations: Vegetarian (omit bacon, add 1 tsp smoked paprika; finish with Parmesan), Maple-Balsamic (toss finished veggies with 1 tsp maple syrup + 2 tsp balsamic), Spicy Southwest (chili powder + pinch cayenne; finish with cilantro and lime), nut/seed swaps as desired. Storage: Refrigerate up to 4 days. Reheat at 400b0F for 8 minutes, in a skillet over medium with a little oil, or air fry at 375b0F for 4 minutes. Freeze up to 2 months (texture softens). Refrigerate within 2 hours of cooking. Recipe from Simple Recipes & Kitchen Inspiration | Facebook

You'll also need basic kitchen tools such as a sharp knife, cutting board, baking sheet, and a large bowl for tossing the salad.

Preparing the Pumpkin

Start by preheating your oven to 400°F (200°C). Cut the pumpkin into bite-sized pieces, removing the seeds and strings. Toss the pieces with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes or until tender and caramelized.

Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds (Holiday Veggie Side)

Pro tip: Cut the pumpkin into similar-sized pieces to ensure even cooking.

Cooking the Green Beans

While the pumpkin is roasting, bring a large pot of salted water to a boil. Add the green beans and cook until tender-crisp, about 3-5 minutes. Drain and rinse under cold water to stop the cooking process and maintain their vibrant green color.

Tip: For extra flavor, you can blanch the green beans in garlic-infused oil instead of boiling them.

Roast Pumpkin Salad with Feta and Spinach - The Home Cook's Kitchen

Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds

Roasted Butternut Squash & Green Bean Skillet with Crispy Bacon

Roasted Hokkaido Salad with Green Bean and Feta

Roasted Pumpkin Feta Salad with Balsamic Dressing

Assembling the Salad

Once the pumpkin and green beans are cooked, it's time to assemble the salad. In a large bowl, combine the roasted pumpkin, green beans, and thinly sliced red onion.

Crumble the feta cheese over the top and add a generous handful of chopped fresh parsley and mint. Toss gently to combine.

Making the Vinaigrette

In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust the seasoning if needed.

a white plate topped with a salad covered in nuts

Roast Pumpkin and Lentil Salad Recipe With a Nutritious Flavorful Kick

Roasted Pumpkin with Cannellini Salsa Verde | Seasonal Recipes | Harris Farm Markets

How to take baked pumpkin to the next level

Roasted Pumpkin Chickpea Salad | The Rustic Foodie®

Pumpkin Avocado Feta Salad · Chef Not Required...

Green Bean Salad with Maple Mustard Dressing - Chelsey Amer

a bowl filled with pasta, green beans and carrots on top of a wooden table

Roasted Pumpkin Salad Recipe | Fresh, Flavorful & Perfect for Fall

Tip: For a creamier vinaigrette, you can whisk in a spoonful of Greek yogurt or mayonnaise.

Dressing the Salad

Just before serving, drizzle the vinaigrette over the salad and toss gently to coat. Be careful not to over-dress the salad; you can always add more dressing if needed.

Garnish with additional fresh herbs and serve immediately. This salad pairs well with grilled meats, fish, or as a light lunch on its own.

Enjoy your Roasted Pumpkin and Green Bean Salad! The combination of sweet, tangy, and savory flavors makes this dish a true autumn delight. Happy cooking!