Enjoy this hearty and flavourful Roasted Butternut & Crispy Lentil Couscous Salad, topped with a zesty Roasted Lemon Maple Dijon Dressing (one of my best salad dressings!). This protein-packed, healthy recipe is perfect for a satisfying meal, with roasted butternut, crispy lentils, and seasoned couscous combined for a nutritious and delicious dish!

Butternut Squash Ingredients:

  • 3 cups butternut squash, cubed
  • 1/8 olive oil 
  • 2 tbsp maple syrup 
  • 1 tsp paprika 
  • 1 tsp cumin 
  • 1/2 tsp chili flakes 
  • salt, to taste 
  • pepper, to taste

Additional ingredients to bake with the butternut squash (see instructions below):

  • 1 can lentils, drained and rinsed
  • 1 lemon, halved

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, salt, and pepper. Mix until the squash is well coated.
  3. Spread the butternut squash evenly on a lined baking sheet.
  4. Drain and rinse a can of lentils, then toss them in the leftover butternut marinade in the bowl to coat with any remaining seasoning and oil.
  5. Add the lentils to the baking tray with the squash, spreading them out as thin as you can to ensure they get semi-crispy in the oven. If desired, add a little extra salt on top of the lentils.
  6. Place a halved lemon on the tray, as per the photo below. Bake for 20-25 minutes, or until the butternut squash is tender and the lentils are slightly crispy. Note: the lemon will be used in the salad dressing!

Couscous Ingredients:

  • 1 1/2 cups couscous
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 cups boiled water

Instructions:

  1. In a medium bowl, combine the couscous with salt, pepper, and Italian seasoning.
  2. Pour the boiled water over the couscous, cover, and let sit according to package instructions (usually around 5 minutes).
  3. Fluff the couscous with a fork once it’s done.

Remaining Salad Ingredients:

  • 2 tbsp capers
  • 8-10 sun-dried tomatoes, chopped
  • 1/4 cup pickled jalapeños, chopped
  • 1/2 red onion, diced
  • Optional* top with crumbled feta cheese and pumpkin seeds

Instructions to Assemble:

  1. In a large serving bowl, combine the cooked couscous, roasted butternut squash, crispy lentils, capers, sun-dried tomatoes, jalapeños, and diced red onion. If desired, add feta cheese and pumpkin seeds.
  2. Finally, mix the salad with my Roasted Lemon Maple Dijon Dressing, see below.

Roasted Lemon Maple Dijon Dressing:

  • 1/4 cup olive oil
  • Juice of roasted lemon (from the baking tray)
  • 1 tsp Dijon mustard
  • 1 tbsp parsley, chopped
  • 1 tbsp maple syrup
  • salt & pepper, to taste

In a small bowl, squeeze the juice from the roasted lemon. Whisk together the lemon juice, olive oil, dijon mustard, chopped parsley, maple syrup, salt, and pepper until well combined.

Watch the video below to see a visual step by step!