This salad introduces the perfect combination of flavors and textures: roasted pumpkin, fresh pomegranate and crunchy hazelnuts.
INGREDIENTS
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
Nutritional information
Amount per serving
Calories390
Total Fat13g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium570mg
Total Carbs61g
Dietary Fiber16g
Sugars13g
Protein14g
Vitamin D0mcg
Calcium135mg
Iron7mg
Potassium908mg
METHOD
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.<BR>
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.<BR>
