Kale, Roasted Beets & Butternut Squash Salad with Spicy Sunflower Seeds

INGREDIENTS

• 1 lb. golden beets, peeled and cut into 1/2-in. thick wedges
• 8 ounces baby carrots, (preferably assorted colors), peeled, halved if thick
• 8 ounces butternut squash, cut into slices or chunks
• 5 Tbsp. Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing, divided
• 1/4 tsp. coarse sea salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup raw hulled sunflower seeds
• 1/4 tsp. smoked paprika
• 2 pinches cayenne pepper
• 2 tsp. chopped shallot
• 2 tsp. chopped assorted fresh herbs, (thyme, parsley, chives)
• 6 cups baby kale