Ingredients
- 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
Instructions
- Preheat the oven to 450°F.
- 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.
- 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.
- Remove from oven and add to a bowl. Toss with the spinach, almonds, and the reserved sun-dried tomato dressing. Serve warm.