Dinner

Roast Squash & Hummus Winter Salad Recipe

ByNoah Steele January 28, 2026January 28, 2026

Introduction

This roast squash and hummus winter salad is a vibrant, hearty dish perfect for chilly days. Roasted vegetables combine with creamy, spiced hummus to create a satisfying meal full of flavor and texture.

A white long oval plate holds a colorful roasted vegetable dish layered over a creamy beige base spread thinly on the plate. The top layer has various roasted vegetables including bright orange pumpkin slices with seeds, red bell pepper slices, purple onion chunks, and small orange carrots. Fresh green arugula leaves are scattered evenly across the vegetables, adding a bright contrast. The plate is placed on a white marbled surface with soft natural light enhancing the warm colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small potatoes (about 320g), skin-on, cut into wedges
320g butternut squash, cut into long thin slices

2 red and yellow or green peppers, deseeded and cut into big chunks
3 red onions (about 320g), cut into thick slices

200g carrots, halved lengthways and cut into thick slices
1 tbsp rapeseed oil

1 tbsp fresh thyme leaves
30g rocket, to serve
2 x 400g cans butter beans

2 large garlic cloves, sliced
1 tsp smoked paprika
1 large lemon, zested and juiced

2 tbsp rapeseed oil
25g walnuts, chopped

Instructions

Step 1: Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 minutes, then drain and leave them to steam dry.

Step 2: Place all the vegetables, including the steam-dried potatoes, into a large shallow roasting tin in one layer. Toss gently with 1 tablespoon rapeseed oil and fresh thyme leaves.
Step 3: Roast the vegetables for 25 minutes until tender and slightly caramelized.
Step 4: Meanwhile, prepare the hummus. Drain the butter beans, reserving the liquid. Weigh out 300g of beans and place in a bowl with garlic, smoked paprika, 1 tablespoon rapeseed oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, and 3 tablespoons of the reserved bean liquid. Blitz until smooth.

Step 5: If the hummus is too thick, add another 2 tablespoons of the reserved bean liquid for a smoother consistency. Stir in the chopped walnuts.
Step 6: In a small separate bowl, mix 1 tablespoon lemon juice with 2 tablespoons rapeseed oil for the dressing.
Step 7: Once the vegetables are soft, stir in the reserved beans (not used in hummus) and return the tray to the oven for 5 minutes to warm through.

Step 8: To serve, spread half the hummus over two plates. Top with half the roasted vegetables then drizzle some of the lemon and oil dressing over. Scatter with rocket leaves and serve immediately. Save the remaining dressing for another use.

Tips & Variations

Use sweet potatoes instead of butternut squash for a different sweetness.
Add a pinch of chili flakes to the hummus for a spicy kick.

Swap walnuts for toasted pine nuts or almonds to vary the crunch.
For extra freshness, sprinkle chopped parsley or coriander before serving.

Storage

Store the salad chilled in an airtight container for up to three days. Reheat the roasted vegetables in the microwave until piping hot before serving. Keep hummus and dressing separate and add fresh rocket just before eating to avoid wilting.