Kale, Roasted Beets & Butternut Squash Salad with Spicy Sunflower Seeds

Preparation Time15 mins Cooking Time25 mins Makes 4 servings

Bite into our delicious Kale, Roasted Beets & Butternut Squash Salad made with Hellmann’s® Sunflower Oil with a hint of Lemon Mayonnaise Dressing.

Nutritional Information

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)

Ingredients List
  1. 1 lb. golden beets, peeled and cut into 1/2-in. thick wedges
  2. 8 ounces baby carrots, (preferably assorted colors), peeled, halved if thick
  3. 8 ounces butternut squash, cut into slices or chunks
  4. 5 Tbsp. Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing, divided
  5. 1/4 tsp. coarse sea salt
  6. 1/4 tsp. freshly ground black pepper
  7. 1/4 cup raw hulled sunflower seeds
  8. 1/4 tsp. smoked paprika
  9. 2 pinches cayenne pepper
  10. 2 tsp. chopped shallot
  11. 2 tsp. chopped assorted fresh herbs, (thyme, parsley, chives)
  12. 6 cups baby kale

Directions

Print

1. 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.