Pumpkin Salad

Pumpkin Salad

Preparation Time20 mins Cooking Time20 mins Makes 4 servings

This salad introduces the perfect combination of flavors and textures: roasted pumpkin, fresh pomegranate and crunchy hazelnuts.

Nutritional Information


390 (1 serving)

Total Fat

13g (1 serving)

Saturated Fat

1.5g (1 serving)


5mg (1 serving)


570mg (1 serving)

Total Carbs

61g (1 serving)

Dietary Fiber

16g (1 serving)


13g (1 serving)


14g (1 serving)


135mg (1 serving)


7mg (1 serving)


908mg (1 serving)

Ingredients List
  1. 1 small pumpkin or butternut squash, cut into slices
  2. 4 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise, divided
  3. 1 1/2 tsp. dried thyme leaves
  4. 1/2 tsp. crushed red pepper flakes
  5. 1/2 tsp. salt
  6. 1/4 tsp. pepper
  7. 6 cups mixed salad greens
  8. 2 cups cooked grains (such as farro, spelt or barley)
  9. 1 can (15 oz.) lentils, rinsed and drained
  10. 1/2 cup chopped toasted hazelnuts
  11. 1/2 cup pomegranate seeds



1. Heat oven to 425°. Toss pumpkin with 1 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise on rimmed baking sheet. Sprinkle with thyme, red pepper flakes, salt and pepper and toss again.

2. Roast 20 minutes or until tender. Arrange salad greens, grains and lentils on platter or 4 serving plates and top with pumpkin. Sprinkle with hazelnuts and pomegranate seeds and serve with remaining 3 Tbsp.Hellmann's® or Best Foods® Light Mayonnaise.