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.
