Maple Roasted Butternut Salad
Serves 430 mins prep20 mins cook
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.
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What you need
Instructions
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.View original recipe