Pumpkin Salad

Pumpkin Salad

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

    Servings

  • 20 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 40 Mins

    Ready In


  • 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


  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.

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