Spicy Lentil and Butternut Squash Salad
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.
Ingredients per serving
Prepare Yogurt and Honey Mustard Dressing
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Yogurt, plain 4.0 oz
Prepare Spiced Cashews
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Cashews, halved 2.0 cups
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Butter 2.0 Tbsp
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Brown sugar 3.0 Tbsp
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Smoked paprika 1.0 Tbsp
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Cayenne 0.25 tsp
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Chipotle powder 0.25 tsp
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Salt, to taste
Prepare Seasoned Butternut Squash
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Butternut squash, peeled, medium dice 3.0 lbs
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Oil 1.0 Tbsp
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Smoked paprika 2.0 Tbsp
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Cayenne 1.5 tsp
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Black pepper, to taste
Finish the Salad
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Lentils, mixed, black, green, and pink, cooked 10.0 cups
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Seasoned Butternut Squash, prepared 10.0 cups
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Spiced Cashews, prepared 2.0 cups
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Garlic, thin sliced, fried until crispy 1.0 cup
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Sesame seeds, toasted 0.5 cup
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Chives, chopped 0.25 cup
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Yogurt and Honey Mustard Dressing, prepared 15.0 oz
Preparation
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Prepare Yogurt and Honey Mustard Dressing
- Combine dressing and yogurt, stir until uniform.
- Yield: 16 oz.
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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.
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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.
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Finish the Salad
- Sauté lentils, Seasoned Butternut Squash, and salt on medium heat until warmed through, top with remaining ingredients.
