Pumpkin Salad

Name: Pumpkin Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 small pumpkin or butternut squash, cut into slices; 4 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise, divided; 1 1/2 tsp. dried thyme leaves; 1/2 tsp. crushed red pepper flakes; 1/2 tsp. salt; 1/4 tsp. pepper; 6 cups mixed salad greens; 2 cups cooked grains (such as farro, spelt or barley); 1 can (15 oz.) lentils, rinsed and drained; 1/2 cup chopped toasted hazelnuts; 1/2 cup pomegranate seeds

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

Calories

390 (1 serving)

Total Fat

13g (1 serving)

Saturated Fat

1.5g (1 serving)

Cholesterol

5mg (1 serving)

Sodium

570mg (1 serving)

Total Carbs

61g (1 serving)

Dietary Fiber

16g (1 serving)

Sugars

13g (1 serving)

Protein

14g (1 serving)

Calcium

135mg (1 serving)

Iron

7mg (1 serving)

Potassium

908mg (1 serving)

Ingredients List

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

Directions

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.