Roasted Butternut Squash and Spinach Salad

• butternut squash↗3⁄4 lb

  cut in 3/4-inch cubes

• red bell pepper↗1

  cut into 3/4-inch pieces

• extra virgin olive oil↗2 tablespoons
• fresh thyme↗1 teaspoon

  (or 1/2 tsp dried)

• lemon juice↗2 tablespoons
• honey↗2 teaspoons
• small red onion↗1⁄4

  chopped

• Baby Spinach↗4 cups
• gala apples↗1

  cored and thinly sliced

• radicchio↗1 cup
• unsalted sunflower seed kernels↗1⁄2 cup
• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   .Preheat oven to 425°F

2. 2

   Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.

3. 3

   Arrange in single layer on prepared baking sheet.

4. 4

   Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.

5. 5

   Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.

6. 6

   Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.