Kale, Roasted Beets & Butternut Squash Salad
Bite into our delicious Kale, Roasted Beets & Butternut Squash Salad made with Hellmann’s® Sunflower Oil with a hint of Lemon Mayonnaise Dressing.
Calories
270 (1 serving)
Total Fat
17g (1 serving)
Saturated Fat
2g (1 serving)
Polyunsaturated Fat
8g (1 serving)
Monounsaturated Fat
6g (1 serving)
Cholesterol
15mg (1 serving)
Sodium
590mg (1 serving)
Total Carbs
26g (1 serving)
Dietary Fiber
8g (1 serving)
Sugars
13g (1 serving)
Protein
5g (1 serving)
Calcium
220mg (1 serving)
Iron
3mg (1 serving)
Potassium
931mg (1 serving)
- 1 lb. golden beets, peeled and cut into 1/2-in. thick wedges
- 8 ounces baby carrots, (preferably assorted colors), peeled, halved if thick
- 8 ounces butternut squash, cut into slices or chunks
- 5 Tbsp. Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing, divided
- 1/4 tsp. coarse sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup raw hulled sunflower seeds
- 1/4 tsp. smoked paprika
- 2 pinches cayenne pepper
- 2 tsp. chopped shallot
- 2 tsp. chopped assorted fresh herbs, (thyme, parsley, chives)
- 6 cups baby kale
Directions
Print1. Heat oven to 425°. Toss beets, carrots, butternut squash and 2 Tbsp. Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing in medium bowl. Arrange on 2 rimmed baking sheets. Sprinkle vegetables with salt and black pepper.
2. Roast vegetables, 20 to 30 minutes, turning once, until browned and tender.
3. Meanwhile, combine 1/2 Tbsp. Mayonnaise Dressing with sunflower seeds in medium skillet and cook over medium heat, stirring, until toasted, about 2 minutes. Sprinkle with smoked paprika and cayenne and toss on low heat 30 seconds. Season if desired, with sea salt. Set aside.
4. For dressing, combine remaining 2 1/2 Tbsp. Mayonnaise Dressing, shallots and herbs in small bowl; season if desired, with salt and pepper.
5. Toss kale and roasted vegetables with dressing in large bowl. Sprinkle with spicy sunflower seeds.