Roast Squash and Hummus Winter Salad A Delicious and Nutritious Recipe

Are you looking for a hearty and flavorful dish to warm you up during the winter season? Look no further than this irresistible Roast Squash & Hummus Winter Salad. Packed with wholesome ingredients, this salad is a perfect blend of roasted vegetables, creamy hummus, and a zesty lemon and oil dressing. It's a dish that will satisfy your taste buds and nourish your body. So, let's dive into the recipe and learn how to create this mouthwatering salad.

Table of Contents

1. Introduction
2. Ingredients
3. Preparation
4. Roasting the Vegetables
5. Making the Hummus
6. Assembling the Salad
7. Serving Suggestions
8. Storage Tips
9. Variations and Additions
10. Conclusion

Introduction

During the winter months, our bodies crave warm and comforting meals that provide us with essential nutrients and energy. This Roast Squash & Hummus Winter Salad is the perfect answer to those cravings. It combines the natural sweetness of roasted butternut squash, the earthiness of red onions and peppers, and the crunchiness of walnuts. Topped with a creamy and tangy hummus, this salad is a delightful medley of flavors and textures.

Ingredients

To create this delicious Roast Squash & Hummus Winter Salad, you will need the following 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

Preparation

Before we dive into the cooking process, let's make sure we have everything we need. Gather all the ingredients listed above and make sure your kitchen is equipped with the necessary utensils, such as a roasting tin, blender, and bowls. Once you have everything ready, it's time to start preparing this delightful salad.

Roasting the Vegetables

Preheat your oven to 220C/200C fan/gas 7. Begin by boiling the potatoes for 5 minutes, then drain and allow them to steam dry. While the potatoes are drying, prepare the rest of the vegetables. Cut the butternut squash into long thin slices, the peppers into big chunks, the red onions into thick slices, and the carrots into thick slices.

Next, take a large shallow roasting tin and add all the prepared vegetables, including the steam-dried potatoes. Drizzle them with rapeseed oil and sprinkle fresh thyme leaves over the top. Gently toss the vegetables to ensure they are evenly coated with oil and thyme.

Place the roasting tin in the preheated oven and let the vegetables roast for approximately 25 minutes, or until they are soft and lightly browned. While the vegetables are roasting, you can move on to preparing the hummus.

Making the Hummus

To make the creamy and flavorful hummus, you will need canned butter beans, garlic cloves, smoked paprika, lemon zest and juice, rapeseed oil, and walnuts. Drain the butter beans, but remember to retain the water. Weigh 300g of the beans and place them in a bowl. Add the sliced garlic cloves, smoked paprika, 1 tbsp of rapeseed oil, 3 tbsp of lemon juice, 1 tsp of lemon zest, and 3 tbsp of bean liquid.

Using a blender or food processor, blitz the mixture until smooth. If you prefer a smoother consistency, you can add another 2 tbsp of bean liquid. Once the hummus is blended to your desired texture, stir in the chopped walnuts to add a delightful crunch.

Assembling the Salad

Once the roasted vegetables are soft and golden, remove the roasting tin from the oven. Stir in the reserved butter beans and return the tray to the oven for an additional 5 minutes to warm everything through.

To assemble the salad, start by spreading half of the hummus over two plates. Top the hummus with half of the roasted vegetables, ensuring you distribute them evenly. Spoon over a little of the lemon and oil mixture, saving some for another meal. Finally, sprinkle fresh rocket over the top to add a peppery bite.

Serving Suggestions

This Roast Squash & Hummus Winter Salad can be enjoyed as a satisfying and nutritious main dish or as a delightful side dish. Pair it with a crusty bread roll or serve it alongside grilled chicken or fish for a complete and balanced meal. The combination of roasted vegetables, creamy hummus, and zesty dressing will surely impress your taste buds and leave you feeling satisfied.

Storage Tips

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat the vegetables, simply place them in a microwave-safe dish and heat until piping hot. The flavors may intensify after being stored, making the leftovers even more delicious.

Variations and Additions

While this Roast Squash & Hummus Winter Salad is already a complete and satisfying dish, you can customize it to suit your preferences and experiment with different flavors. Here are a few ideas for variations and additions:

• Add roasted cherry tomatoes for a burst of sweetness.
• Include roasted Brussels sprouts for added texture and earthiness.
• Sprinkle crumbled feta cheese over the top for a creamy and tangy twist.
• Drizzle balsamic glaze or honey over the salad to enhance the flavors.

Feel free to get creative and adapt the recipe to your liking. The possibilities are endless!

Conclusion

In conclusion, this Roast Squash & Hummus Winter Salad is a delightful and nutritious dish that will warm you up during the cold winter months. With its combination of roasted vegetables, creamy hummus, and zesty dressing, it's a salad that will satisfy your taste buds and nourish your body. Whether enjoyed as a main dish or a side, this recipe is sure to impress. So, gather your ingredients, follow the steps outlined above, and treat yourself to a delicious and wholesome meal. Enjoy!