Roast Squash and Hummus Winter Salad (Print-Friendly)

Golden roasted vegetables meet velvety butter bean hummus in this nourishing cold-season bowl, finished with nutty toasted seeds and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (about 24.7 oz)
02 - 2 medium sweet potatoes, peeled and cubed (about 17.6 oz)
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 fresh 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 - 2-3 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

# Cooking Steps:

01 - Set oven to 400°F and allow to fully preheat.
02 - Arrange butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and toss until evenly coated.
03 - Place tray in preheated oven and roast for 30-35 minutes, stirring halfway through, until vegetables are golden brown and tender.
04 - Combine drained butter beans, tahini, lemon juice, crushed garlic, 3 tablespoons extra-virgin olive oil, cumin, salt, and pepper in a food processor. Blend until smooth, gradually adding water 1 tablespoon at a time until reaching desired creamy consistency. Adjust seasoning to taste.
05 - Place mixed seeds in a dry skillet over medium heat and toast for 2-3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a bowl and set aside.
06 - Spread a generous portion of butter bean hummus on each serving plate. Arrange roasted vegetables over hummus. Sprinkle toasted seeds and chopped parsley on top. Dust lightly with smoked paprika if desired before serving.

# Expert Tips:

01 -
  • It's naturally gluten-free and packed with fiber, so you feel genuinely satisfied without the post-meal sluggishness.
  • The roasted vegetables come together while you blend the hummus, meaning most of your active cooking time is just chopping and toasting.
  • Toasted seeds add an unexpected crunch that makes the whole thing feel restaurant-quality but completely doable at home.
02 -
  • Don't skip toasting the seeds—the difference between raw and toasted is the difference between a good salad and one you'll actually crave next week.
  • If your hummus tastes bitter or harsh, you added too much garlic or didn't use enough lemon juice; a squeeze more citrus fixes almost everything.
03 -
  • Don't crowd the baking tray when roasting—give the vegetables space so they caramelize instead of steaming, which makes them taste infinitely better.
  • Make a double batch of hummus and keep it in the fridge; it's the foundation for countless bowls, wraps, and snack boards throughout the week.
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