Pin It The first time I made this salad, it was a gray February afternoon and I was desperately trying to make vegetables feel exciting again. My kitchen smelled like roasting sweetness within twenty minutes, and something about that golden tray of squash and peppers made the whole house feel warmer. I've since learned that winter cooking doesn't have to be heavy stews and root vegetables drowning in butter. This dish somehow manages to feel nourishing and light while still being deeply satisfying.
Last winter I served this at a dinner party when two guests mentioned they were eating plant-based. I was nervous it wouldn't feel substantial enough, but watching them go back for seconds taught me that vibrant, thoughtful food satisfies on its own terms. The roasted vegetables develop these caramelized edges that taste like they've been tended to for hours, even though the active time is minimal.
Ingredients
- Butternut squash: Cubed small enough to roast quickly but large enough to maintain texture, this becomes the sweet backbone of the dish
- Sweet potatoes: Choose firm ones without too many bruises, they add a creamy sweetness that balances the earthy squash
- Red bell peppers: They'll blister and sweeten in the oven, adding bright pops of color and a completely different sweetness
- Butter beans: The secret to the silkiest hummus, they blend into something impossibly creamy without being heavy
- Tahini: Don't skip this, it adds that nutty richness that makes plant-based food feel satisfying
- Mixed seeds: Toast them until you can smell them, that nutty fragrance is the signal they're ready to crunch
Instructions
- Get your oven hot and prep your vegetables:
- Preheat to 200°C, then cube your squash and sweet potatoes into even pieces, about 2cm, so everything roasts at the same rate.
- Season and roast the vegetables:
- Toss everything with olive oil, salt, and pepper directly on your baking tray, then roast for thirty minutes, turning once halfway through.
- Make the hummus while things roast:
- Blend butter beans, tahini, lemon juice, garlic, olive oil, and cumin until completely smooth, adding water one tablespoon at a time until it reaches a velvety consistency.
- Toast your seeds:
- Heat a dry skillet over medium heat and add mixed seeds, shaking constantly for two to three minutes until fragrant and lightly golden.
- Assemble the salad:
- Spread hummus across plates, pile roasted vegetables on top, then scatter toasted seeds, parsley, and smoked paprika.
Pin It This salad has become my go-to when friends announce they're visiting, because it looks impressive plated but needs almost no last-minute attention. Something about the colors, those golden vegetables against creamy hummus, makes people feel cared for before they even take a bite.
Making It Your Own
I've discovered that roasted red onions add a savory sweetness that balances the vegetables beautifully. Sometimes I'll add carrots to the roasting tray, their natural sugars concentrating in the heat. The smoked paprika is optional but highly recommended, it adds a subtle warmth that lingers.
The Hummus Switch
While butter beans are my go-to for their silky texture, chickpeas work perfectly fine if that's what you have. Cannellini beans make an even creamier version. The key is blending long enough to break down all the skins, that's what creates restaurant-smooth hummus.
Serving Suggestions
This salad holds its own as a main course, especially with some crusty bread for swiping up that hummus. A crisp white wine cuts through the richness beautifully. Leftovers keep well for two days, though the seeds will lose their crunch, so add those fresh.
- Try crumbling feta on top if you eat dairy, the salty tang is perfect against sweet roasted vegetables
- A drizzle of good quality olive oil right before serving makes everything glisten
- Fresh herbs like mint or dill can completely transform the flavor profile
Pin It Winter cooking should feel like giving yourself a gift, not another chore on your to-do list. This salad is proof that simple ingredients, treated with care, can become something extraordinary.
Recipe Questions & Answers
- → Can I make the hummus ahead of time?
Yes, the butter bean hummus can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken slightly—simply stir in a splash of water or olive oil before serving to restore the creamy texture.
- → What other vegetables work well in this salad?
Roasted carrots, parsnips, or red onions pair beautifully with the squash and sweet potatoes. You can also add Brussels sprouts or cauliflower florets during the last 15 minutes of roasting for variety.
- → Can I substitute chickpeas for butter beans?
Absolutely. Chickpeas make an excellent substitute and will create a more traditional hummus flavor. The preparation method remains exactly the same, though the texture may be slightly firmer than butter bean hummus.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep roasted vegetables and hummus apart, then assemble fresh when ready to eat. The hummus can also be frozen for up to 1 month.
- → What can I serve alongside this salad?
Crusty bread, warm pita, or flatbreads complement this dish perfectly. For a lighter meal, serve with a side of mixed greens dressed with lemon vinaigrette. A crisp white wine like Sauvignon Blanc also balances the roasted flavors beautifully.
- → Is this salad protein-rich enough for a main meal?
The butter bean hummus provides approximately 9g of protein per serving. For a heartier meal, consider adding crumbled feta cheese, grilled halloumi, or even roasted chickpeas on top to boost the protein content.