fresh spring salad with herbed hummus oil-free

Grilled Root Vegetable Salad with Herbed Hummus

Spring is here! It's time for picnics, barbecues, and dinner parties on the back porch. Wow your guests with this vegan and oil-free combination of bright, flavorful hummus and tender grilled root vegetables, topped with fresh mint and tangy balsamic vinegar. There are two slightly different variations: one for a potluck style platter and one for a fancy dinner party with individually served side salads. Anyway you serve it, this nontraditional salad is sure to impress even the pickiest eaters.

Yield: 4

Author: Courtney Crary- Not Like Mama

Grilled Root Vegetable Salad with Herbed Hummus

Prep time: 15 MCook time: 20 MTotal time: 35 M

Spring is here! It's time for picnics, barbecues, and dinner parties on the back porch. Wow your guests with this vegan and oil-free combination of bright, flavorful hummus and tender grilled root vegetables, topped with fresh mint and tangy balsamic vinegar. There are two slightly different variations: one for a potluck style platter and one for a fancy dinner party with individually served side salads. Any way you serve it, this nontraditional salad is sure to impress even the pickiest eaters.

Ingredients:

For the Root Vegetable Salad

3 large or 6 small carrots
1 yellow onion
3 golden beets
1 medium sweet potato
1 bunch fresh mint. for garnish
balsamic vinegar, for garnish
Pita chips, warm pita, or crackers (for a party platter option)

For the Herbed Hummus

1 cup chickpeas, cooked
1 cup aquafaba
2 lemons, juice of
1/4 cup tahini
2 cloves garlic
1 tsp cumin
1/2 cup cilantro, loosely packed
1/2 cup parsley, loosely packed
1/2 cup dill, loosely packed
3/4 tsp kosher salt (or salt to taste)

Instructions:

How to cook Grilled Root Vegetable Salad with Herbed Hummus

For the Herbed Hummus

In a high speed blender or food processor, combine all the ingredients except salt.
Blend or process until smooth.
Slowly add salt to taste, blending (or processing) to incorporate.
Transfer to an airtight container. Store in the fridge for up to 5 days.

For the Root Vegetable Salad: Party Platter Version

Cut the carrots into similarly sized pieces: cut smaller carrots into thirds. For larger carrots, cut them into thirds, then cut the two larger pieces in half.
Cut the golden beets into 1/4 inch thick coins.
Cut the sweet potato into 1/4 inch thick coins.
Cut the yellow onion into 1/4 inch thick coins.
Heat a grill pan over medium heat (either on the stove top or on the grill).
Combine the carrots, beets, and potato pieces in a microwave-safe bowl. Cover with a paper towel and microwave for 8 minutes.
Grill the onion coins for a few minutes on each side, or until the onions soften, become translucent, and grill marks form. Remove from heat and set aside.
Carefully remove the bowl from the microwave.
Grill all the vegetables for a few minutes on each side, or until they become fork-tender and grill marks appear. Remove from heat and set aside.
On a large serving plate, spread all of the herbed hummus.
Layer the grilled vegetables on the hummus (either on one side or directly in the center).
Sprinkle with fresh mint and drizzle with balsamic vinegar.
Serve with a side of pita chips, warmed pita, or crackers.

For the Root Vegetable Salad with Herbed Hummus: Elegant Side Salad Version

Cut the carrots into similarly sized pieces: cut smaller carrots into thirds. For larger carrots, cut them into third, then cut the two larger pieces in half.
Cut the golden beets into 1/4 inch thick coins.
Cut the sweet potato into 1/4 inch thick coins.
Cut the yellow onion into 1/4 inch thick coins.
Heat a grill pan over medium heat (either on the stove top or on the grill).
Combine the carrots, beets, and potato pieces in a microwave-safe bowl. Cover with a paper towel and microwave for 8 minutes.
Grill the onion coins for a few minutes on each side, or until the onions soften, become translucent, and grill marks form. Remove from heat and set aside.
Carefully remove the bowl from the microwave.
Without overlapping, grill all the vegetables for a few minutes on each side, or until they become fork-tender and grill marks appear. Remove from heat and set aside.
On side salad plates, smear about 1/2 cup of the herbed hummus (this will yield about four servings, use less hummus for more servings).
Layer the grilled vegetables on the hummus, equally dividing them among the plates.
Sprinkle with fresh mint and drizzle with balsamic vinegar.

Notes:

Substitute any of root vegetables listed above for your favorite vegetables- the fresher, the better. Substitute any of the herbs listed above for your favorite herbs- the fresher, the better.

Calories

289.47

Fat (grams)

9.65

Sat. Fat (grams)

1.32

Carbs (grams)

46.15

Fiber (grams)

9.75

Net carbs

36.39

Sugar (grams)

19.22

Protein (grams)

9.44

Sodium (milligrams)

569.70

Cholesterol (grams)

0.00

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

About the recipe:

Here in NYC, we are in our third week of “Shelter in Place” or “PAUSE” as our governor is preferring to call it. At the same time, spring is busting out all over. The trees are full of brightly colored blossoms and the weather is vacillating between bright, warm sunshine and sudden, thunderous downpours.

Internally, my mind is is bouncing back and forth between craving comfort food to get us through this stressful time (I’m talking about vegan burgers, mac and cheese, other pasta, breakfast burritos, and nachos) and the fresh, colorful food I would be finding at the Farmer’s Market if I were allowed to go.

This salad was born out of my longing for gardening and garden-fresh food, fancy outdoor dinner parties with good friends and white wine, and the “Feaster” I would be usually be preparing.

Depending on the occasion, this salad can be served as a large party platter for a summer picnic, with pita or crackers for scooping up the hummus and toothpicks for grabbing the tender, grilled veggies OR as elegant little side salads for Easter dinner. Either way, be sure to garnish with fresh, chopped mint leaves and tangy balsamic vinegar for an extra layer of flavor.

RECIPE NOTES:

As stated in the recipe card, you can substitute the root veggies and herbs called for above with an equal amount of your favorite root veggies or herbs.
The root vegetables are microwaved to cut down on cooking time. When they’re grilled, they can finish cooking and develop grill marks without burning.
Aquafaba is the liquid that comes in a can of chickpeas. Also known as liquid gold, it works well as an oil replacement.
Do not try to grill the vegetables directly on your barbecue grill- the veggies will fall through the slats! Instead, use a grill pan.

While this recipe is ideal for those with access to fresh root veggies and herbs, it’s still delicious if your ingredients are sourced from the supermarket.

Did you make this recipe?? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!

I hope that this pretty side salad brings the same whimsy, bright flavor, and sense of fun to your Easter table, picnic table, barbecue cookout, or spring dinner party that it’s brought to my quarantine table.

Happy Cooking,

Courtney