Broad Bean and Pumpkin Salad

This pumpkin and Broad Bean salad is great as we head into spring using fresh broad beans.  It’s so delicious you might not be able to wait for spring.  If that is the case, frozen broad beans will work just as well.

Broad beans are a great source of dietary fibre which is beneficial in the prevention of colon cancer, reducing high cholesterol levels and maintaining a healthy weight.  A rich source of folate and other B vitamins.


500gm pumpkin, cubed
500gm broad beans, shelled
200gm spinach
1 bunch of asparagus
1/2 red onion, diced
1/2 half bunch coriander, finely diced
1/4 cup pumpkin, sunflower and sesame seeds
100gm feta cheese
2 tbs olive oil
Juice of half a lemon


  1. Preheat oven to 180 degrees – roast pumpkin for 20 minutes or until soft – add seeds for the last 10 minutes.
  2. Cook broad beans in boiling water for 2 minutes, add asparagus for the last minute.  Drain and run under
    cold water.
  3. Combine spinach, onion, coriander in a bowl, add pumpkin, seeds, broad beans and asparagus.
  4. Dress with oil and lemon juice and crumble feta on top.
  5. Enjoy your pumpkin and broad bean salad.

Are you a pumpkin lover?  Why not also try my pumpkin and red lentil soup.


Areas of interest:
- Perimenopause
- Menopause
- Hormonal and cycle changes
- Burning Mouth Syndrome
- Low Energy Levels

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Email: hello@chantellebell.com.au
Mobile: 0403 489 632

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© 2023 Chantelle Bell Naturopath.