Save This Roast Squash and Hummus Winter Salad is a vibrant and nourishing centerpiece that celebrates the hearty flavors of the season. Featuring tender roasted butternut squash, sweet potatoes, and colorful bell peppers layered over a foundation of exceptionally creamy butter bean hummus, this dish offers a beautiful balance of textures and earthy aromas.
Save The secret to this salad lies in the contrast between the caramelized, oven-roasted edges of the vegetables and the smooth, garlicky hummus. Topped with toasted seeds for a satisfying crunch and a hint of smoked paprika, it is as pleasing to the eye as it is to the palate.
Ingredients
- Vegetables: 1 medium butternut squash (cubed, approx. 700g), 2 medium sweet potatoes (cubed, approx. 500g), 2 red bell peppers (seeded and sliced), 2 tablespoons olive oil, salt and pepper.
- Hummus: 1 can (400g) butter beans, 2 tablespoons tahini, 2 tablespoons lemon juice, 1 clove garlic (crushed), 3 tablespoons extra-virgin olive oil, 1/2 teaspoon ground cumin, salt, pepper, and 2–3 tablespoons water.
- Toppings: 3 tablespoons mixed seeds (pumpkin, sunflower, sesame), 2 tablespoons fresh parsley (chopped), 1 teaspoon smoked paprika (optional).
Instructions
- Preheat and Prep
- Preheat the oven to 200°C (400°F). Arrange the cubed butternut squash, sweet potatoes, and sliced peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the Vegetables
- Roast for 30–35 minutes, turning the vegetables halfway through, until they are golden and tender.
- Make the Hummus
- While the vegetables roast, combine butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper in a food processor. Blend until smooth, adding water gradually to achieve a creamy consistency.
- Toast the Seeds
- Toast the mixed seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and golden. Remove from heat immediately.
- Assemble and Serve
- Spread a generous layer of the butter bean hummus on each plate. Top with the warm roasted vegetables and sprinkle with the toasted seeds, fresh parsley, and a dusting of smoked paprika.
Zusatztipps für die Zubereitung
For extra depth of flavor, you can add roasted red onions or carrots to the baking tray. Ensure all vegetables are cut into similar-sized cubes to ensure they cook at the same rate and reach that perfect golden-brown finish simultaneously.
Varianten und Anpassungen
If you don't have butter beans on hand, you can easily swap them for chickpeas to create a more traditional hummus base. For those who enjoy a bit of heat, consider adding a pinch of chili flakes to the vegetable seasoning before roasting.
Serviervorschläge
To make this a more substantial meal, serve the salad with crusty sourdough bread or warm pita. For the perfect beverage pairing, a crisp white wine like a Sauvignon Blanc complements the roasted vegetables and lemon-tahini notes beautifully.
Save Whether served as a light dinner or a sophisticated side, this Roast Squash and Hummus Winter Salad brings warmth and nutrition to your table. Enjoy the harmony of seasonal produce and creamy textures in every bite.
Recipe FAQs
- → Can I prepare the vegetables ahead of time?
Yes, you can peel and cube the squash and sweet potatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator until ready to roast. The hummus can also be made 2-3 days ahead and kept chilled.
- → What other vegetables work well in this salad?
Roasted red onions, carrots, parsnips, or Brussels sprouts make excellent additions. Root vegetables complement the sweetness of the squash, while cruciferous vegetables add texture and nutritional variety.
- → Can I use chickpeas instead of butter beans?
Absolutely. Chickpeas create a slightly firmer, more traditional hummus texture. The flavor profile remains similar, though butter beans yield an exceptionally creamy, smooth consistency that pairs wonderfully with roasted vegetables.
- → How do I store leftovers?
Keep components separate in airtight containers for up to 3 days. Store roasted vegetables and hummus in the refrigerator. Toasted seeds are best kept at room temperature in a sealed jar to maintain their crunch.
- → Is this salad suitable for meal prep?
Perfect for meal prep. The flavors develop and meld beautifully overnight. Simply reheat roasted vegetables slightly before serving over fresh hummus, or enjoy everything at room temperature for a quick, satisfying lunch.
- → What protein additions work well?
Grilled halloumi, pan-seared tofu, or roasted chickpeas boost protein content while maintaining vegetarian status. For non-vegetarians, shredded chicken or roasted lamb complement the earthy flavors beautifully.