Holiday Season Salad
Serves 4
15 mins prep
20 mins cook
35 mins total
A festive salad featuring roasted butternut squash, lentils, and seasoned couscous, topped with a flavorful lemon maple dijon dressing.
0 servings
1: In a bowl, combine cubed butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, and season with salt and pepper. 2: Mix well and place the butternut squash onto a lined baking sheet. 3: Rinse and drain a can of lentils, then add to the mixed squash bowl. 4: Spread lentils evenly on the baking tray and add a halved lemon. 5: Bake in a preheated oven at 425°F for 20 minutes. 6: For the couscous, combine with salt, pepper, chili flakes, and Italian seasoning, then add boiled water according to package instructions. 7: To assemble the salad, combine cooked couscous, roasted butternut squash, lentils, capers, chopped sun-dried tomatoes, jalapeños, and diced red onion. 8: Prepare the dressing by mixing olive oil, roasted lemon juice, dijon mustard, chopped parsley, maple syrup, salt, and pepper.
