The Roasted Vegetable Salad with Hummus Dressing is a perfect balance of wholesome ingredients, vibrant colors, and bold Mediterranean flavors. It’s the kind of dish that turns simple, everyday vegetables into something truly special.

It’s warm, comforting, and satisfying yet light enough to leave you feeling refreshed. Whether you’re enjoying it as a main course, side dish, or healthy lunch bowl, this salad embodies the beauty of Mediterranean cuisine — flavorful, nutritious, and full of life.

Why I Love This Recipe

I absolutely love this recipe because it combines comfort and nourishment in every bite. Roasting brings out the natural sweetness of vegetables, while the hummus dressing adds a creamy, nutty, and tangy touch that ties everything together beautifully.

Every time I make this dish, I feel like I’m eating something straight from a Mediterranean café — fresh, wholesome, and incredibly satisfying.

Why It’s a Must-Try Dish

• Flavor-packed: Roasted veggies + hummus dressing = magic combination.
• Healthy & hearty: Full of vitamins, minerals, and protein.
• Beautifully balanced: Creamy, tangy, smoky, and slightly sweet.
• Quick & easy: Minimal prep, maximum flavor.
• Perfect for any occasion: Lunch, dinner, potluck, or picnic.

It’s a salad that even salad skeptics will fall in love with — indulgent yet guilt-free!

Preparation & Cooking Details

Step	Time
Preparation Time	15 minutes
Cooking Time	25 minutes
Total Time	40 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~320 kcal per serving
• Course: Salad / Main / Side
• Cuisine: Mediterranean / Middle Eastern

Ingredients

For the Roasted Vegetables:

• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small eggplant, cubed
• 1 medium carrot, sliced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad Base:

• 2 cups mixed greens (arugula, spinach, or romaine)
• ½ cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• 2 tablespoons chopped fresh mint (optional)
• 2 tablespoons toasted pumpkin or sunflower seeds (optional for crunch)

For the Hummus Dressing:

• ⅓ cup hummus (store-bought or homemade)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1–2 tablespoons warm water (to thin)
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• Optional: ½ teaspoon honey or maple syrup for balance

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. Chop all the vegetables into bite-sized pieces.
4. In a bowl, toss them with olive oil, paprika, cumin, salt, and pepper.
5. Spread evenly on the baking sheet in a single layer.

Step 2: Roast the Vegetables

1. Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
2. Let them cool slightly before assembling the salad.

Step 3: Make the Hummus Dressing

1. In a small bowl, whisk together hummus, lemon juice, olive oil, cumin, salt, and pepper.
2. Add warm water gradually until the dressing reaches a smooth, pourable consistency.
3. Taste and adjust seasoning — it should be creamy, tangy, and savory.

Step 4: Assemble the Salad

1. In a large bowl or platter, layer the mixed greens and cherry tomatoes.
2. Add the roasted vegetables on top.
3. Drizzle with the hummus dressing.
4. Sprinkle chopped parsley, mint, and toasted seeds over the top.

Step 5: Toss and Serve

Toss gently so the dressing coats the vegetables and greens evenly.
Serve immediately for a warm salad or chill for 15 minutes for a refreshing cold version.

How to Serve

Serve your Roasted Vegetable Salad with Hummus Dressing as:

• A main course with pita bread or couscous on the side.
• A side dish to grilled meats, tofu, or falafel.
• A lunch bowl, topped with chickpeas or quinoa for extra protein.

It’s equally delicious warm or cold, making it perfect for picnics, meal prep, or dinner parties.

Recipe Tips

• Cut vegetables evenly: Ensures even roasting.
• Don’t overcrowd the pan: Spread veggies out so they roast, not steam.
• Make extra dressing: It keeps well and tastes great on sandwiches or wraps.
• Add texture: Sprinkle with roasted chickpeas or nuts for crunch.
• Use homemade hummus: For a fresher, creamier dressing.

Recipe Variations

1. Mediterranean Power Bowl:
   Add cooked quinoa, brown rice, or couscous for a hearty meal.
2. Spicy Hummus Dressing:
   Mix in a pinch of cayenne or a spoonful of harissa for heat.
3. Greek-Inspired Version:
   Add feta cheese, olives, and a drizzle of balsamic glaze.
4. Protein Boost:
   Add roasted chickpeas, grilled tofu, or shredded chicken.
5. Roasted Root Veggie Salad:
   Use sweet potatoes, beets, and parsnips for a fall-inspired twist.
6. Creamy Avocado Hummus Dressing:
   Blend half an avocado with hummus and lemon juice for extra richness.

Freezing and Storage

• Storage:
  Store leftovers in an airtight container in the fridge for up to 3 days.
  Keep the dressing separate and add just before serving for best texture.
• Freezing:
  Not recommended — roasted vegetables lose their texture and flavor when thawed.
• Make-ahead tip:
  Roast the vegetables and prepare the dressing up to 2 days in advance. Assemble before serving.

Special Equipment Needed

• Baking sheet or roasting tray
• Parchment paper
• Mixing bowls
• Whisk (for dressing)
• Salad tongs or wooden spoon

FAQ

Q1. Can I use different vegetables?
Absolutely! Try broccoli, cauliflower, mushrooms, or sweet potatoes — any sturdy veggie works great.

Q2. Can I use store-bought hummus for the dressing?
Yes! Just choose a good-quality hummus with simple ingredients.

Q3. Can I make this salad vegan?
It already is vegan! Just make sure your hummus and add-ins contain no dairy.

Q4. Can I eat it warm?
Yes — in fact, this salad is delicious warm, especially during colder months.

Q5. How do I make it meal prep-friendly?
Store the roasted veggies and dressing separately, and combine them right before eating.

Conclusion

The Roasted Vegetable Salad with Hummus Dressing is everything you want in a wholesome meal — colorful, flavorful, nourishing, and comforting. It combines the earthiness of roasted vegetables with the creamy richness of hummus and the brightness of lemon and herbs.

Whether served warm or cold, it’s a versatile dish that fits any season or occasion. Each bite delivers a perfect balance of smoky, tangy, and creamy goodness, making it a staple for anyone who loves fresh and flavorful cooking.