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

METHOD

• 1 Heat oven to 425°. Toss beets, carrots, butternut squash and 2 Tbsp. Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing in medium bowl. Arrange on 2 rimmed baking sheets. Sprinkle vegetables with salt and black pepper.
• 2 Roast vegetables, 20 to 30 minutes, turning once, until browned and tender.
• 3 Meanwhile, combine 1/2 Tbsp. Mayonnaise Dressing with sunflower seeds in medium skillet and cook over medium heat, stirring, until toasted, about 2 minutes. Sprinkle with smoked paprika and cayenne and toss on low heat 30 seconds. Season if desired, with sea salt. Set aside.
• 4 For dressing, combine remaining 2 1/2 Tbsp. Mayonnaise Dressing, shallots and herbs in small bowl; season if desired, with salt and pepper.
• 5 Toss kale and roasted vegetables with dressing in large bowl. Sprinkle with spicy sunflower seeds.