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.
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.
