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Roasted Vegetable Salad with Hummus Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Vegetables : Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Chop all the vegetables into bite-sized pieces. In a bowl, toss them with olive oil, paprika, cumin, salt, and pepper. Spread evenly on the baking sheet in a single layer.
  • Step 2: Roast the Vegetables : Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized. Let them cool slightly before assembling the salad.
  • Step 3: Make the Hummus Dressing : In a small bowl, whisk together hummus, lemon juice, olive oil, cumin, salt, and pepper. Add warm water gradually until the dressing reaches a smooth, pourable consistency. : Taste and adjust seasoning — it should be creamy, tangy, and savory.
  • Step 4: Assemble the Salad : In a large bowl or platter, layer the mixed greens and cherry tomatoes. Add the roasted vegetables on top. Drizzle with the hummus dressing. 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.