Maple Roasted Butternut Salad
Serves 4
30 mins prep
20 mins cook
50 mins total
This Maple Roasted Butternut Crispy Lentil Couscous Salad combines flavorful roasted butternut squash with crispy lentils and seasoned couscous, topped with a delightful Roasted Lemon Maple Dijon Dressing. A healthy and hearty addition to your dinner table, perfect for the holiday season and more.
0 servings
1: Mix butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, salt, and pepper in a bowl until combined. 2: Add the butternut to a lined baking sheet. 3: Drain and rinse lentils, then mix them in the leftover butternut bowl. 4: Spread the lentils evenly on the baking tray, and add a halved lemon. 5: Bake at 425°F for 20 minutes. 6: For the couscous, mix together dry couscous with salt, pepper, chili flakes, and Italian seasoning. 7: Boil water, then add to the couscous, cooking per package instructions. 8: Assemble the salad with cooked couscous, roasted butternut squash, lentils, capers, sun-dried tomatoes, jalapeños, and diced red onion. 9: For the dressing, mix olive oil, lemon juice, dijon mustard, parsley, maple syrup, salt, and pepper. 10: Top and mix the assembled salad with the dressing.
