Fall Vegetable Salad Recipe

5 from 1 vote

Who says salads are only for summertime? Dig into this lighter take on winter vegetables, tossed with a delicious sun-dried tomato dressing.

Course Salad

Cuisine American

Keyword fall, salad, vegetable

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 428kcal

Cost 8

Preheat your oven to 450 F.
To make the dressing, combine all the ingredients in a blender or food processor and blend or process until the dressing is well emulsified.
⅓ cup sun-dried tomatoes, ¼ 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, 2 tbsp. raw honey, 1 cup of water, Sea salt and freshly ground black pepper to taste
Combine all the vegetables (butternut squash, parsnips, onion, red pepper, and garlic) in a big bowl. Add 2 tbsp. of the sun-dried tomato dressing and toss to combine.
1 butternut squash, 3 parsnips, 1 large red onion, 1 large red pepper, 1 clove garlic, ⅓ cup sun-dried tomato dressing
Spread the coated vegetables over a baking sheet and bake for 35 to 40 minutes until the vegetables are soft and tender.
To put together the salad, toss the cooked vegetables, the spinach, the almonds, and ⅓ cup of the dressing in a big serving bowl.
10 cups baby spinach leaves, 2 tbsp. almonds
You can serve this salad warm or cold.