New You Boot Camp Raw Tomato Garlic Soup
23rd September 2015
New You Boot Camp Detox Salad
8th October 2015
Ingredients
- 1 butternut squash peeled and diced into small cubes
- 3 parsnips sliced
- 1 large red onion sliced
- 1 large red pepper sliced
- 1 clove garlic minced
- 10 cups baby spinach leaves
- 2 tbsp almonds toasted
- 1/3 cup sun-dried tomato dressing
Sun-Dried Tomato Dressing (Yields 1 1/2 cups)
- 1/3 cup sun-dried tomatoes
- 1/4 cup extra virgin olive oil
- 1 tbsp Shallots minced
- 2 cloves garlic
- 2 tbsp white wine vinegar
- 1 tsp dried oregano
- 1/2 Lemon juiced
- 2 tbsp maple syrup (optional)
- 1 cup water
- Himalayan Crystal Salt to taste
- Freshly ground black pepper to taste
Servings:
Instructions
- Preheat your oven to 450 F.
- To make the dressing, combine all the ingredients in a blender or food processor and blend or process until the dressing is well combined.
- Combine all the vegetables (butternut squash, parsnips, onion, red pepper and the garlic) in a big bowl. Add 2 tbsp. of the sun-dried tomato dressing and toss to combine.
- Spread the coated vegetables over a baking sheet and bake for 35 to 40 minutes, until the vegetables are soft and tender.
- To put together the salad, toss the cooked vegetables, the spinach, the almonds and 1/3 cup of the dressing in a big serving bowl.
- You can serve this salad warm or cold.
