Roasted Butternut And Spinach Salad

• 2 cups Butternut Squash Cubes
• 1 whole Large Red Bell Pepper, Stem And Seeds Removed Then Cut Into 3/4" Pieces
• 6 teaspoons Extra Virgin Olive Oil, Divided
• 1 teaspoon Chopped Fresh Thyme Or 1/2 Teaspoon Dried Thyme
• 1/2 teaspoons Salt, Divided
• 1/4 teaspoons Fresh Ground Black Pepper, Divided
• 2 Tablespoons Freshly Squeezed Lemon Juice (for 2 Tablespoons You'll Need About 1 Lemon)
• 2 teaspoons Honey
• 1/4 cups Chopped Red Onion
• 4 cups Loosely Packed Baby Spinach
• 1 whole Small Gala Or Golden Delicious Apple, Cored And Thinly Sliced
• 1 cup Thinly Sliced Radicchio
• 1/2 cups Unsalted Sunflower Seed Kernals

1. Preheat oven to 425 F. Coat a rimmed baking sheet with olive oil spray.
2. Toss squash and bell pepper with 2 teaspoons of the oil, the thyme, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper in medium bowl. Arrange squash in a single layer on prepared baking sheet. Roast for 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Remove pan from oven, set it on a rack and let squash cool 10 minutes.
3. Whisk lemon juice, remaining 4 teaspoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper and honey in a large salad bowl. Add roasted squash and gently stir to combine. Stir in onion. Add spinach, apple slices, raddichio and sunflower seeds into the squash mixture and stir to combine.

butternut, red bell pepper, olive oil, fresh thyme, salt, ubc, freshly squeezed lemon juice, honey, ubc, spinach, gala, radicchio, kernals

Taken from tastykitchen.com/recipes/salads/roasted-butternut-and-spinach-salad/ (may not work)