Maple Roasted Butternut & Crispy Lentil Couscous Salad
Serves 6
15 mins prep
20 mins cook
35 mins total
This hearty salad features sweet maple roasted butternut squash, crispy lentils, and flavorful couscous, perfect for any holiday table. The tangy roasted lemon and spicy jalapeños elevate the dish, making it a delightful addition to your meal.
0 servings
1: Preheat the oven to 425 degrees. 2: Combine butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, salt, and pepper in a bowl. 3: Spread the butternut mixture onto a lined baking sheet. 4: Drain and rinse the lentils, then add them to the butternut bowl to mix with the seasoned oil. 5: Spread the lentils on the baking tray with the butternut, add a halved lemon on top, and bake for 20 minutes. 6: In a separate bowl, mix the dry couscous with salt, pepper, chili flakes, and Italian seasoning. 7: Add 1 1/2 cups of boiled water to the seasoned couscous and let it sit as instructed on the package. 8: Once the butternut and lentils are done, assemble the salad by combining them with the cooked couscous, capers, chopped sun-dried tomatoes, chopped jalapeños, and diced red onion. 9: For the dressing, mix olive oil, roasted lemon juice, dijon mustard, parsley, maple syrup, salt, and pepper together. 10: Drizzle the dressing over the salad and enjoy!
