Roasted Butternut & Lentil Salad | Good Eats By Rose
Roasted Butternut & Lentil Salad
20 mins prepServes 4
This healthy and hearty salad features sweet roasted butternut squash, crispy lentils, and a tangy roasted lemon dressing. Perfect for the holiday season or any occasion, this salad is easy to make and packed with flavor.
1: Preheat the oven to 425 degrees.
2: Mix butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, salt, and pepper in a bowl.
3: Spread the butternut mixture on a lined baking sheet.
4: Drain and rinse a can of lentils and mix with any leftover seasoned oil.
5: Add lentils to the baking tray and sprinkle with extra salt if desired.
6: Place halved lemon on the tray and bake for 20 minutes.
7: In a pot, mix couscous with salt, pepper, chili flakes, and Italian seasoning.
8: Add 1.5 cups of boiled water to the couscous mixture and let it sit.
9: After baking, combine cooked couscous, butternut squash, lentils, capers, sun-dried tomatoes, jalapeños, and red onion in a large bowl.
10: For the dressing, mix olive oil, roasted lemon juice, dijon mustard, parsley, maple syrup, salt, and pepper.
11: Drizzle the dressing over the salad and mix well before serving.
