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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 400°F (200°C).
Step 2
Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
Step 3
Bake for 20 minutes, flipping halfway through.
Step 4
In a medium saucepan, add lentils and water, and bring to a boil.
Step 5
Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
Step 6
When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
Step 7
For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
Step 8
Pour dressing over lentils and vegetables and toss until fully coated.
Step 9
Transfer lentil salad to two containers and refrigerate for up to 5 days.
Step 10
Enjoy!
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