Roast Squash and Hummus Winter Salad

Embrace the heart of winter with this Roast Squash and Hummus Winter Salad. This vibrant, nourishing dish features caramelized butternut squash, sweet potatoes, and bell peppers nestled over a bed of creamy, homemade butter bean hummus, all topped with toasted seeds for a satisfying crunch.

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This Modern European salad is as beautiful as it is delicious. The natural sweetness of the roasted vegetables pairs perfectly with the zesty, garlic-infused hummus, creating a wholesome meal that feels both light and comforting.

Ingredients

• Vegetables: 1 medium butternut squash, peeled and cubed (about 700 g); 2 medium sweet potatoes, peeled and cubed (about 500 g); 2 red bell peppers, seeded and sliced; 2 tablespoons olive oil; Salt and pepper, to taste.
• Hummus: 1 can (400 g) butter beans, drained and rinsed; 2 tablespoons tahini; 2 tablespoons lemon juice; 1 clove garlic, crushed; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon ground cumin; Salt and pepper, to taste; 2–3 tablespoons water, as needed.
• Toppings: 3 tablespoons mixed seeds (pumpkin, sunflower, sesame); 2 tablespoons fresh parsley, chopped; 1 teaspoon smoked paprika (optional).

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Place the butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Step 3

Roast the vegetables for 30–35 minutes, turning halfway, until golden and tender.

Step 4

Meanwhile, make the butter bean hummus: In a food processor, combine the butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Blend until smooth, adding water gradually to reach a creamy consistency. Taste and adjust seasoning as needed.

Step 5

In a dry skillet over medium heat, toast the mixed seeds for 2–3 minutes until fragrant and lightly golden. Remove from heat and set aside.

Step 6

To serve, spread a generous layer of butter bean hummus on each plate. Top with roasted vegetables. Sprinkle toasted seeds, fresh parsley, and a dusting of smoked paprika if desired.

Zusatztipps für die Zubereitung

For extra flavor, add roasted red onions or carrots to the baking tray alongside the other vegetables.

Varianten und Anpassungen

Swap butter beans for chickpeas if preferred for a more traditional hummus base.

Serviervorschläge

Serve with crusty bread or pita for a more substantial meal. A crisp white wine like Sauvignon Blanc pairs well with this salad.

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This Roast Squash and Hummus Winter Salad is a true celebration of seasonal produce. Whether served as a main dish or a hearty side, its complex flavors and textures are sure to impress.

Recipe Q&A

→ Can I make this ahead?

Yes. Roast vegetables and prepare hummus up to 2 days ahead. Store separately in airtight containers. Toast seeds just before serving for maximum crunch.

→ What can I use instead of butter beans?

Chickpeas work excellently as a substitute. Cannellini beans also provide a similar creamy texture and mild flavor that complements the roasted vegetables.

→ How do I get the vegetables perfectly tender?

Cut vegetables into uniform 2cm cubes for even cooking. Roast at 200°C, turning halfway through. The vegetables should be golden-edged and easily pierced with a fork.

→ Can this be served warm or cold?

Both work beautifully. Serve vegetables warm over room-temperature hummus for a cozy meal, or let everything cool completely for a refreshing chilled salad.

→ What protein additions work well?

Grilled halloumi, roasted chickpeas, or pan-seared tofu complement the flavors perfectly. For non-vegetarians, shredded rotisserie chicken works wonderfully.