Directions

1. Arrange squash skin-side down on a baking sheet lined with parch­ment paper. Place cherry tomatoes on another baking sheet lined with parch­ment. Drizzle squash and tomatoes with olive oil and sprinkle with thyme, salt and pepper. Roast squash in a pre­heated 400°F (200°C) oven for approxi­mately 30 to 40 minutes, until tender and browned. Roast cherry toma­toes for 12 to 15 minutes, until skin is just starting to split. Cool.
2. Place spinach in a large bowl and top with cooled squash and tomatoes.
3. For the dressing, combine vinegar, oil, salt and pepper. Drizzle over the salad.