Fall Harvest Vegetable Salad

Ingredients

• 1/3 cup sun-dried tomatoes
• 1/4 cup extra-virgin olive oil
• 1 shallot
• 2 garlic cloves
• 2 Tbsp. white vinegar
• 1 tsp. dried oregano
• 1/2 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