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Spicy Lentil and Butternut Squash Salad
Spicy Lentil and Butternut Squash Salad – - Recipe

This warm salad features mixed lentils, butternut squash seasoned with roasted cayenne and smoked paprika, and spiced cashews. Topped with creamy, tangy Hellmann’s® Honey Mustard Dressing blended with yogurt.

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Ingredients per serving

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Prepare Yogurt and Honey Mustard Dressing

Prepare Spiced Cashews

  • Cashews, halved 2.0 cups
  • Butter 2.0 Tbsp
  • Brown sugar 3.0 Tbsp
  • Smoked paprika 1.0 Tbsp
  • Cayenne 0.25 tsp
  • Chipotle powder 0.25 tsp
  • Salt, to taste

Prepare Seasoned Butternut Squash

  • Butternut squash, peeled, medium dice 3.0 lbs
  • Oil 1.0 Tbsp
  • Smoked paprika 2.0 Tbsp
  • Cayenne 1.5 tsp
  • Black pepper, to taste

Finish the Salad

  • Lentils, mixed, black, green, and pink, cooked 10.0 cups
  • Seasoned Butternut Squash, prepared 10.0 cups
  • Spiced Cashews, prepared 2.0 cups
  • Garlic, thin sliced, fried until crispy 1.0 cup
  • Sesame seeds, toasted 0.5 cup
  • Chives, chopped 0.25 cup
  • Yogurt and Honey Mustard Dressing, prepared 15.0 oz

This warm salad features mixed lentils, butternut squash seasoned with roasted cayenne and smoked paprika, and spiced cashews. Topped with creamy, tangy Hellmann’s® Honey Mustard Dressing blended with yogurt.

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Preparation

  1. Prepare Yogurt and Honey Mustard Dressing

    • Combine dressing and yogurt, stir until uniform.
    • Yield: 16 oz.

  2. Prepare Spiced Cashews

    • Combine all ingredients in a pan on medium heat until sugar is dissolved. Let cool and store for use.
    • Yield: 2 cups.

  3. Prepare Seasoned Butternut Squash

    • Toss the butternut squash with oil and seasonings. Roast at 400°F until tender and slightly charred.
    • Yield: approx. 3 lbs.

  4. Finish the Salad

    • Sauté lentils, Seasoned Butternut Squash, and salt on medium heat until warmed through, top with remaining ingredients.