Roasted Butternut Squash and Spinach Salad

Ingredients

• 3/4 lb butternut squash (cut in 3/4-inch cubes)
• 1 red bell pepper, cut into 3/4-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme (or 1/2 tsp dried)
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1/4 small red onion, chopped
• 4 cups baby spinach
• 1 gala apples, cored and thinly sliced
• 1 cup radicchio
• 1/2 cup unsalted sunflower seed kernels
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

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.