Broccoli pumpkin salad

Broccoli is such a versatile vegetable – add it to soups, pastas or salad like this one.
Minutes preparation and cooking
Degree of difficulty

Broccoli pumpkin salad


½ tbsp olive oil
1 small pumpkin, peeled and cubed
200g broccoli, broken into florets
freshly ground black pepper
400g | 14oz canned red kidney beans, rinsed and drained

For the dressing
1 tsp white wine or cider vinegar
1 tsp dijon mustard
3 tsp extra virgin olive oil

To garnish
salad leaves
1 tbsp sesame seeds


  1. Heat the oil in a large frying pan and add the pumpkin. Cook, stirring, for 12–15 minutes until tender.
  2. Cook the broccoli in a pan of boiling salted water for 3–5 minutes, until al dente. Drain well.
  3. Put the pumpkin and broccoli in a bowl and season to taste with salt and pepper. Stir in the beans.
  4. For the dressing: whisk together all the ingredients with a little salt and pepper.
  5. Add to the vegetables and toss well to combine.
  6. Arrange the salad leaves on serving plates and divide the salad between the plates. Sprinkle with sesame seeds.


3 great ways to use the last bit of pumpkin

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