Pumpkin Salad
- Preparation Time : 20 mins | Cooking Time : 20 mins | Makes 4 Servings
This salad introduces the perfect combination of flavors and textures: roasted pumpkin, fresh pomegranate and crunchy hazelnuts.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 390.0 |
| Total Fat | 13.0 g |
| Saturated Fat | 1.5 g |
| Cholestrol | 5.0 mg |
| Sodium | 570.0 mg |
| Total Carbs | 61.0 g |
| Dietary Fiber | 16.0 g |
| Sugars | 13.0 g |
| Protein | 14.0 g |
Ingredients List
- 1 small pumpkin or butternut squash, cut into slices
- 4 tbsp. Hellmann’s® or Best Foods® Mayonnaise Light Mayo, 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
-
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.
-
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.
