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

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Bite into our delicious Kale, Roasted Beets & Butternut Squash Salad made with Hellmann's® Sunflower Oil with a hint of Lemon Mayonnaise Dressing.

  • 4 People

    Servings

  • 15 Mins

    Prep Time

  • 25 Mins

    Cooking Time

  • 40 Mins

    Ready In

  • 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
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  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.

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