Roasted Butternut Squash and Hummus Winter Salad
This hearty winter salad combines roasted squash, potatoes, peppers, and carrots with a creamy butter bean hummus for a filling meat-free meal. Peppery arugula and a bright lemon dressing keep it fresh, while walnuts add extra texture and richness.
Servings4 Portions
Prep Time15 Mins
Cook Time55 Mins
Difficulty
Easy
Ingredients
4
- butter beans, drained with liquid reserved2 cans
- small potatoes, skin-on, cut into wedges4
- butternut squash cut into long thin slices320 g
- red and yellow or green peppers deseeded and cut into big chunks2
- red onions, cut into thick slices3
- carrots halved lengthways and cut into thick slices200 g
- large garlic cloves sliced2
- large lemon, zested and juiced1
- rapeseed oil3 tbsp
- fresh thyme leaves1 tbsp
- smoked paprika1 tsp
- walnuts, chopped25 g
- rocket to serve30 g
Step-by-Step Instructions
01
Preheat the oven to 220C/200C fan/gas 7. Bring a saucepan of water to a boil, add the potato wedges, and cook for 5 minutes. Drain well and let them steam-dry for a minute or two.
02
Place the potatoes, butternut squash, peppers, red onions, and carrots in a large roasting tin in a single layer. Toss with 1 tbsp rapeseed oil and the thyme, then roast for 25 minutes, turning once halfway through, until the vegetables are starting to soften and caramelize.
03
Meanwhile, make the hummus. Drain the butter beans, reserving a few tablespoons of the canning liquid. Measure out about 300 g of the beans and blend with the garlic, smoked paprika, 1 tbsp rapeseed oil, 3 tbsp lemon juice, 1 tsp lemon zest, and 3 tbsp bean liquid until smooth. Add up to 2 more tbsp bean liquid if you want a looser texture, then stir in the chopped walnuts.
04
In a small bowl, whisk together 1 tbsp lemon juice and the remaining 1 tbsp rapeseed oil to make a simple dressing.
05
