While we love light and refreshing salads during 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 from the Fall harvest. This tasty combination is packed with nutrients to sustain your healthy energy throughout the cooler season.
- 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
- 2 tbsp. sun-dried tomato dressing (recipe below)
- 10 cups baby spinach leaves
- 2 tbsp. almonds, toasted
- 1/3 cup additional sun-dried tomato dressing (recipe below)
Sun-Dried Tomato Dressing
- 1/3 cup sun-dried tomatoes
- 1/4 cup extra-virgin olive oil
- 1 tbsp. minced shallots
- 2 garlic cloves
- 2 Tbsp. white wine vinegar
- 1 tsp. dried oregano
- Juice from half a lemon
- 1 cup water
- freshly ground black pepper to taste
Combine all ingredients in a blender or food processor and blend or process until the dressing is well emulsified.
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.