1butternut squashpeeled and diced into small cubes
3parsnipssliced
1large red onionsliced
1large red peppersliced
1clovegarlicminced
10cupsbaby spinach leaves
2tbspalmondstoasted
1/3cupsun-dried tomato dressing
Sun-Dried Tomato Dressing (Yields 1 1/2 cups)
1/3cupsun-dried tomatoes
1/4cupextra virgin olive oil
1tbspShallotsminced
2clovesgarlic
2tbspwhite wine vinegar
1tspdried oregano
1/2Lemonjuiced
2tbspmaple syrup(optional)
1cupwater
Himalayan Crystal Saltto taste
Freshly ground black pepperto 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.