Roasted Butternut & Lentil Salad

1: Preheat the oven to 425 degrees.

2: Mix butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, salt, and pepper in a bowl.

3: Spread the butternut mixture on a lined baking sheet.

4: Drain and rinse a can of lentils and mix with any leftover seasoned oil.

5: Add lentils to the baking tray and sprinkle with extra salt if desired.

6: Place halved lemon on the tray and bake for 20 minutes.

7: In a pot, mix couscous with salt, pepper, chili flakes, and Italian seasoning.

8: Add 1.5 cups of boiled water to the couscous mixture and let it sit.

9: After baking, combine cooked couscous, butternut squash, lentils, capers, sun-dried tomatoes, jalapeños, and red onion in a large bowl.

10: For the dressing, mix olive oil, roasted lemon juice, dijon mustard, parsley, maple syrup, salt, and pepper.

11: Drizzle the dressing over the salad and mix well before serving.