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 Dijon Dressing blended with yogurt.
Appetizer/Shareable
Salads
Main Course
Gluten free
Ingredients per serving
Prepare Yogurt and Honey Dijon Dressing
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Yogurt, plain 115.0 ml
Prepare Spiced Cashews
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Cashews, halved 275.0 g
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Butter 30.0 ml
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Brown sugar 30.0 g
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Smoked paprika 7.0 g
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Cayenne pepper 0.5 g
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Chipotle powder 1.0 g
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Salt, as needed
Prepare Seasoned Butternut Squash
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Butternut squash, peeled, medium dice 1.4 kg
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Oil 15.0 ml
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Smoked paprika 13.0 g
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Cayenne pepper 3.0 g
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Salt, to taste
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Black pepper, to taste
Finish the Salad
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Sesame seeds, toasted 10.0 ml
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Lentils, mixed, black, green, and pink, cooked 2.0 kg
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Seasoned Butternut Squash, Prepared
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Spiced Cashews, Prepared
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Garlic, thin sliced, fried until crispy 130.0 g
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Chives, chopped 15.0 g
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Yogurt And Honey Mustard Dressing, Prepared
Preparation
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Prepare Yogurt and Honey Dijon Dressing
- Combine dressing and yogurt, stir until uniform.
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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.
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Prepare Seasoned Butternut Squash
- Toss the butternut squash with oil and seasonings. Roast at 200°C until tender and slightly charred.
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Finish the Salad
- Sauté lentils, Seasoned Butternut Squash, and salt on medium heat until warmed through, top with remaining ingredients.
