While we love light and refreshing salads during the spring and summer months, there’s no reason to stop enjoying the unlimited combinations of locally grown seasonal foods, combined with crisp greens still available in the fall. This tasty combination is packed with nutrients to sustain your healthy energy throughout the cooler season.
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 c baby spinach leaves
- 2 tbsp almonds, toasted
- ⅓ c sun-dried tomatoes
- ¼ c extra-virgin olive oil
- 2 garlic cloves
- 2 tbsp white vinegar
- 1 tsp dried oregano
- Juice from half a lemon
- 1 c water
- Freshly ground black pepper to taste
Instructions
- To make the Sun-Dried Tomato Dressing, combine the sun-dried tomatoes, extra virgin olive oil, shallots, garlic cloves, white wine vinegar, dried oregano, lemon, water and ground black pepper in a blender or food processor. Blend or process until the dressing is well emulsified. Set aside.
- Preheat oven to 450 degrees.
- Combine butternut squash, parsnips, onion, red pepper and the garlic in a large bowl.
- Add 2 tbsp sun-dried tomato dressing and toss to combine.
- Spread the coated vegetables evenly over a baking sheet and bake for 35 to 40 minutes, until the vegetables are soft and tender.
- Remove from oven and toss with spinach, almonds, and 1/3 cup dressing.
- Serve warm or cold.
