Save The first time I made this salad was on a gray Sunday in November when I wanted something that felt like sunshine on a plate. I had a bag of butter beans sitting in my pantry for weeks and a mountain of winter vegetables from my impulsive market run. The roasted squash and sweet potatoes filled my entire apartment with this incredible caramelized sweetness that made even the dreary weather outside feel cozy. My roommate wandered in asking what smelled so good and ended up staying for dinner. Now it is the recipe I turn to when I need to feed people something beautiful without spending hours at the stove.
I served this at a dinner party last winter when my friend announced she had gone vegetarian and I panicked about what to make. Everyone went quiet for the first few bites which is always the sign you have nailed something. The toasted seeds add this incredible crunch that makes the whole dish feel alive in your mouth. My friend asked for the recipe before she even finished her plate. Now it is my go to when I want to make people feel cared for through food.
Ingredients
- 1 medium butternut squash: The sweetness of squash when roasted becomes almost candy like and pairs perfectly with the earthy hummus
- 2 medium sweet potatoes: These add a creamy texture that holds up beautifully against the crisp bell peppers
- 2 red bell peppers: They develop this smoky sweetness in the oven that balances the rich butter beans
- 2 tablespoons olive oil: Helps the vegetables caramelize and develop those gorgeous golden edges
- Salt and pepper: Essential for bringing out the natural sweetness of the roasted vegetables
- 1 can butter beans: These create an incredibly silky hummus that feels more luxurious than chickpeas
- 2 tablespoons tahini: Adds that nutty richness that makes the hummus feel satisfying and complete
- 2 tablespoons lemon juice: Cuts through the creaminess and brightens the whole dish
- 1 clove garlic: Just enough to give the hummus a gentle warmth without overpowering
- 3 tablespoons extra virgin olive oil: Makes the hummus luscious and velvety smooth
- 1/2 teaspoon ground cumin: Adds a warm earthy note that ties everything together
- 2 to 3 tablespoons water: The secret to getting that perfectly spreadable consistency
- 3 tablespoons mixed seeds: Pumpkin sunflower and sesame seeds add essential crunch and texture
- 2 tablespoons fresh parsley: Brings a bright fresh contrast to the roasted vegetables
- 1 teaspoon smoked paprika: Optional but adds this gorgeous smoky finish that makes the dish look stunning
Instructions
- Get your oven nice and hot:
- Preheat to 200°C (400°F) so your vegetables get that beautiful caramelization instead of steaming
- Prep your vegetables:
- Toss the cubed squash sweet potatoes and sliced bell peppers with olive oil salt and pepper until everything is lightly coated
- Roast until golden:
- Spread on a baking tray and roast for 30 to 35 minutes turning halfway until tender and developing those gorgeous browned edges
- Make the hummus:
- Blend butter beans tahini lemon juice garlic olive oil cumin salt and pepper until silky smooth adding water a tablespoon at a time until you reach your desired consistency
- Toast your seeds:
- In a dry skillet over medium heat toast the mixed seeds for 2 to 3 minutes until fragrant and golden watching closely so they do not burn
- Assemble your masterpiece:
- Spread a generous layer of hummus on each plate top with roasted vegetables and finish with toasted seeds fresh parsley and a dusting of smoked paprika if you like
Save This salad became my comfort food during a particularly long winter when I was working late nights and needed something nourishing but comforting. The ritual of chopping vegetables and listening to them sizzle in the oven became my meditation. There is something about the combination of warm roasted vegetables over cool hummus that feels like a hug in bowl form.
Make It Your Own
The beauty of this salad is how it welcomes variation while still being utterly delicious. I have added roasted red onions when I wanted more sweetness and thrown in carrots when that is what I had in the crisper drawer. The hummus base is forgiving too chickpeas work beautifully if butter beans are not available or you can use cannellini beans for an even creamier texture.
Serving Suggestions
While this salad is substantial enough to stand alone as a main I love serving it with warm pita bread or crusty sourdough for soaking up every last bit of hummus. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. For a more casual meal I have piled everything onto one large platter and let everyone help themselves which feels more relaxed and inviting.
Storage and Meal Prep
This salad keeps beautifully making it perfect for meal prep or make ahead entertaining. Store the roasted vegetables and hummus separately in airtight containers in the refrigerator for up to four days. The vegetables actually develop more flavor as they sit. When ready to serve simply reheat the vegetables slightly or enjoy them at room temperature which is equally delicious.
- Keep toasted seeds in a separate container to maintain their crunch
- Add fresh herbs and paprika just before serving for the brightest presentation
- The hummus can be made up to three days ahead and actually tastes better after the flavors meld
Save There is something deeply satisfying about a dish that looks this beautiful and tastes this good while being so good for you. I hope this salad brings as much warmth to your table as it has to mine.
Recipe FAQ
- → Can I make this ahead of time?
Yes, the roasted vegetables and hummus can be prepared up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Toast the seeds just before serving to maintain their crunch. Assemble everything when ready to enjoy.
- → What vegetables work best for roasting?
Butternut squash and sweet potatoes are ideal because they hold their shape well and develop lovely caramelization. You can also add red onions, carrots, parsnips, or Brussels sprouts. Root vegetables work exceptionally well in this dish.
- → How do I achieve the smoothest hummus?
Drain and rinse the butter beans thoroughly, then blend with the tahini and lemon juice first before adding other ingredients. Add the water gradually while the processor runs—this helps achieve that silky, creamy consistency. A full minute of blending makes a significant difference.
- → Can I use chickpeas instead of butter beans?
Absolutely. Chickpeas make an excellent substitute and will create a slightly firmer, more traditional hummus texture. The flavor will be a bit more earthy, but equally delicious. Just adjust the water as needed for your preferred consistency.
- → What pairs well with this bowl?
Crusty bread, warm pita, or flatbreads are perfect for scooping up the hummus. A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir complements the roasted vegetables beautifully. For extra protein, consider adding grilled halloumi or falafel.
- → How do I toast the seeds properly?
Place the mixed seeds in a dry skillet over medium heat. Stir frequently for 2–3 minutes until they become fragrant and turn lightly golden. Watch carefully as they can burn quickly. Remove from heat immediately once toasted and let cool slightly before sprinkling.