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Pumpkin Salad
This salad introduces the perfect combination of flavors and textures: roasted pumpkin, fresh pomegranate and crunchy hazelnuts.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 390.0 |
| Protein (g) | 14.0 g |
| Total Carbohydrates (g) | 61.0 g |
| Sugar (g) | 13.0 g |
| Calcium (mg) | 135.0 mg |
| Fibre (g) | 16.0 g |
| Sodium (mg) | 570.0 mg |
| Fat (g) | 13.0 g |
| Saturated Fat (g) | 1.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 5.0 mg |
| Iron (mg) | 7.0 mg |
| Potassium (mg) | 908.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
-
4 People
Servings
-
20 Mins
Prep Time
-
20 Mins
Cooking Time
-
40 Mins
Ready In
Ingredients
- 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
Made With
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Made With
Directions
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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.
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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.
Chef's Tip
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Tip: Thin Mayonnaise with a bit of fresh lime juice if desired.