Roasted Butternut and Spinach Salad

3/4 lb. precut butternut squash cubes 3/4" or 1/2 med butternut squash, peeled, seeded, and cubed
2 C. 1 lg. red bell pepper but into 3/4" pieces
2 Tbsp extra virgin olive oil divided
1tsp. chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt and 1/4 tsp pepper
2 Tbsp freshly squeezed lemon juice
2 tsp honey
1/ sm red onion chopped, about 1/4 C.
4 C. loosley packed baby spinach
1 small Gala or Golden Delicious apple, cored and thinly sliced
1/2 C. unsalted sunflower seed kernels
 
1.Preheat oven to 425, coat a rimmed baking pan with olive oil spray
2. Toss squash and bell pepper with 2 tsp of the oil , thyme, salt and pepper in med. bowl.   Arrange in single layer on prepared baking sheet.  Roast 25 to 30 minutes stirring occasionally to prevent from sticking, until tender and lightly browned.  Let cool 10 minutes
3.  Whisk lemon juice, honey, and remaining 4 tsp oil, 1/4 salt/1/8 pepper in large salad bowl while squash roasts.  Stir in onion, add spinach, apple, radicchio, sunflower seeds amd squash mixture.  toss and combine.