Roasted Butternut and Spinach Salad

Preheat oven to 425 F. Coat a rimmed baking sheet with olive oil spray.

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.

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.