Roast Squash and Hummus Winter Salad (Printable Version)

Roasted vegetables layered over creamy butter bean hummus with crunchy toasted seeds.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (about 1.5 lbs)
02 - 2 medium sweet potatoes, peeled and cubed (about 1.1 lbs)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste

→ Hummus

06 - 1 can (14 oz) butter beans, drained and rinsed
07 - 2 tablespoons tahini
08 - 2 tablespoons lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper to taste
13 - 2 to 3 tablespoons water as needed

→ Toppings

14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika, optional

# How to Make It:

01 - Preheat your oven to 400°F.
02 - Place the cubed butternut squash, sweet potatoes, and sliced bell peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss thoroughly to coat all pieces evenly.
03 - Roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are golden brown and tender when pierced with a fork.
04 - While vegetables roast, combine drained butter beans, tahini, lemon juice, crushed garlic, extra-virgin olive oil, ground cumin, salt, and pepper in a food processor. Blend until smooth, gradually adding water to achieve a creamy consistency. Taste and adjust seasonings as needed.
05 - Place mixed seeds in a dry skillet over medium heat and toast for 2 to 3 minutes until fragrant and lightly golden. Transfer to a plate and set aside.
06 - Spread a generous layer of butter bean hummus onto each serving plate. Top with roasted vegetables and sprinkle with toasted seeds, fresh parsley, and smoked paprika if desired.

# Expert Tips:

01 -
  • It tastes like comfort but reads like sophistication, making weeknight dinners feel a little more special.
  • The roasted vegetables develop this caramelized sweetness that plays beautifully against the earthy hummus, and honestly, you'll find yourself scraping the plate clean.
  • Everything can be prepped ahead and assembled fresh, which means less stress when you're actually hungry.
02 -
  • Don't skip the halfway turn when roasting, as it's the difference between vegetables that merely soften and vegetables that actually caramelize and develop flavor.
  • Make your hummus taste exceptional by tasting as you go, adjusting lemon, salt, and garlic to your preference before you plate everything, because you can't fix it after the fact.
03 -
  • Make the hummus a day ahead and refrigerate it, which actually allows the flavors to settle and deepen, plus it saves you time when you're assembling dinner.
  • If you want to eat this salad warm, roast everything together and serve immediately, but it's equally delicious at room temperature the next day when the flavors have melded.
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