Winter salad hummus bowls for a healthy seasonal meal
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Oct 2025
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These winter salad hummus bowls are a delightful vegetarian option that captures the essence of the season. Featuring a vibrant mix of tender curly kale and thinly sliced Brussels sprouts, this dish combines nutritious ingredients with layers of flavour. The addition of eggs, delicately poached and seasoned, brings a comforting richness, while a drizzle of extra-virgin olive oil and a touch of honey add a subtle sweetness to balance the earthiness of the greens.
Ideal for a satisfying lunch or light dinner, these bowls are not only easy to prepare but also packed with nutrients. The creamy hummus serves as a perfect base, complemented by a crunchy seedy power sprinkle that enhances both texture and health benefits. Whether enjoyed solo or shared with friends, this recipe is a wonderful way to embrace wholesome eating during the colder months.
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Ingredients for Winter salad hummus bowls
4–6 large eggs
75–100 ml unseasoned rice vinegar
15 ml honey
15 ml tamari or soy sauce
2.5 ml kosher salt
60 ml extra-virgin olive oil, plus more for drizzling
1 bunch curly kale, stems removed, torn into bite-size pieces
450 g Brussels sprouts, trimmed, thinly sliced
240 ml store-bought or homemade hummus
120 g seedy power sprinkle
flaky sea salt
How to make Winter salad hummus bowls
Bring a medium saucepan of water to a boil over high heat.
Gently lower the eggs into the boiling water and cook for 7 minutes.
Transfer the eggs to a large bowl filled with ice water and leave to cool until you can handle them easily.
Peel the eggs and slice them in half lengthwise.
Meanwhile, whisk together the vinegar, honey, tamari, kosher salt, and 60 ml of oil in a large bowl until smooth.
Add the kale and Brussels sprouts, then toss and massage the vegetables with your hands until the kale darkens in colour and the vegetables are well coated in the dressing.
Swoosh about 60 ml of hummus onto the side of each serving bowl.
Top with the salad and the halved eggs, seasoning the eggs with sea salt.
Drizzle a little oil over the top and finish with a sprinkle of seeds.
Do Ahead:
Unpeeled eggs can be cooked up to 2 days in advance. Transfer to an airtight container and chill in the fridge.
The kale and Brussels sprouts salad can be prepared up to 8 hours ahead. Cover and chill until ready to serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
17 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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