Description
A vibrant winter salad featuring roasted butternut squash, potatoes, peppers, onions, and carrots, served with creamy, smoky butter bean hummus and fresh rocket. Perfect for a nutritious and comforting seasonal dish.
Ingredients
Scale
Roasted Vegetables
- 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
Hummus
- 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
To Serve
- 30g rocket
- 1 tbsp lemon juice mixed with remaining rapeseed oil (approx. 1 tbsp) for drizzling
Instructions
- Prepare Vegetables: Preheat the oven to 220°C (200°C fan)/gas mark 7. Boil the potato wedges for 5 minutes, then drain and allow to steam dry to remove excess moisture.
- Roast Vegetables: Place all vegetables including the steamed potatoes in a large shallow roasting tin in a single layer. Toss gently with 1 tablespoon rapeseed oil and fresh thyme leaves. Roast in the oven for 25 minutes until tender and starting to caramelize.
- Make Hummus: Drain butter beans, reserving the liquid. Weigh out 300g of beans and place in a bowl with sliced 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. If the hummus is too thick, blend in an additional 2 tablespoons of bean liquid. Finally, stir in chopped walnuts for texture.
- Finish Roasted Vegetables: Stir the reserved butter beans into the roasted vegetables in the tin, then return to the oven for a further 5 minutes to warm through.
- Serve: Spread half the hummus evenly across two plates. Top each with half the roasted vegetable mixture. Drizzle a mixture of 1 tablespoon lemon juice and remaining rapeseed oil over the top. Scatter the fresh rocket leaves over the salad and serve immediately. Leftover salad can be stored in an airtight container in the fridge for up to three days and reheated in a microwave until piping hot.
Notes
- This salad keeps well when chilled and is ideal for meal prep or packed lunches.
- Reheat the roasted vegetables gently in the microwave before serving if using leftovers.
- Adjust the consistency of the hummus by adding more reserved bean liquid to suit preference.
- Walnuts add a lovely crunch and nutty flavor but can be omitted for nut-free diets.
- Use fresh thyme for the best flavor; dried thyme can be substituted but reduce quantity to 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: British
Keywords: roast squash salad, winter salad, hummus salad, roasted vegetables, butter bean hummus, healthy salad, vegetarian dinner, seasonal vegetables
