Add the butternut squash, Brussels sprouts, and red onion to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat evenly. Spread on the pan in a single layer.
3. Step
Bake for 20 minutes, flipping halfway through, until the vegetables are tender.
4. Step
In a medium saucepan, combine the lentils and water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the lentils are tender. Drain any excess water, if necessary.
5. Step
Transfer the roasted vegetables and cooked lentils to a large bowl.
6. Step
In a liquid measuring cup, whisk together the balsamic vinegar, maple syrup, and a pinch each of salt and pepper until well-combined.
7. Step
Pour the dressing over the lentils and vegetables and toss until well-coated.
8. Step
Transfer lentil salad to two containers and refrigerate for up to 5 days.
