• ⅓ cup sun-dried tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 shallot
  • 2 garlic cloves
  • 2 tbsp white vinegar
  • 1 tsp dried oregano
  • ½ lemon, juiced
  • 1 cup water
  • 1 butternut squash, peeled and diced into small cubes
  • 3 parsnips, sliced
  • 1 large red onion, sliced
  • 1 large red pepper, sliced
  • 5 oz baby spinach
  • 2 tbsp almond slices
  • Freshly ground black pepper to taste
  1. Preheat the oven to 450°F.
  2. Start by making the dressing: combine the sun-dried tomatoes, extra virgin olive oil, shallot, garlic, white wine vinegar, oregano, lemon juice, water, and black pepper in a blender or food processor. Process until the dressing is well emulsified. Set aside.
  3. Combine butternut squash, parsnips, onion, and red pepper in a large bowl. Add all but 1/3 cup of the sun-dried tomato dressing and toss to combine. Reserve the remaining 1/3 cup for later. Spread the vegetables evenly over a baking sheet and roast for 35 to 40 minutes, or until tender.
  4. Remove from oven and add to a bowl. Toss with the spinach, almonds, and the reserved sun-dried tomato dressing. Serve warm.