Pumpkin Salad

Pumpkin Salad

  • bvseo_sdk, java_sdk, bvseo-3.2.0
  • CLOUD, getContent, 4ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
This salad introduces the perfect combination of flavors and textures: roasted pumpkin, fresh pomegranate and crunchy hazelnuts.
  • 4 People


  • 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.

Recipe finder doodle

Recipe Finder

Not Sure What To Make?

Tell us what you have in your fridge or pantry, and our Recipe Finder will show you what you can make from our collection of hundreds of delicious recipes.