Roasted Butternut Squash And Spinach Salad - cooking recipe

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

Preparation

.Preheat oven to 425\u00b0F
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.
Arrange in single layer on prepared baking sheet.
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.