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!