New You Boot Camp Fall Vegetable Salad
New You Boot Camp Fall Vegetable Salad
Print Recipe
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
New You Boot Camp Fall Vegetable Salad
New You Boot Camp Fall Vegetable Salad
Print Recipe
Servings Prep Time
4 45 minutes
Servings Prep Time
4 45 minutes
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
  1. Preheat your oven to 450 F.
  2. To make the dressing, combine all the ingredients in a blender or food processor and blend or process until the dressing is well combined.
  3. 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.
  4. Spread the coated vegetables over a baking sheet and bake for 35 to 40 minutes, until the vegetables are soft and tender.
  5. 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.
  6. You can serve this salad warm or cold.