Recipe(tried): Roasted Vegetable and Spinach Salad with Lemon-Sunflower Seed Dressing

I found this recipe in the latest Natural Health magazine. I served it with tomato-basil soup & bagel chips.

Roasted Vegetable and Spinach Salad with Lemon-Sunflower Seed Dressing
Serves 4

1 pound asparagus, tough ends removes, cut into 1-inch pieces
1 pound green beans, cut into 1-inch pieces
2 medium red onions, halved & sliced into 1/4 inch thick crescents
1 red bell pepper, stemmed, seeded, & sliced into 1/4 inch thick crescents
2 1/2 TBSP extra-verigin olive oil
salt & ground black pepper
1/2 pound fresh spinach leaves, rinsed, stemmed, & patted dry
2 TBSP lemon juice
1 TBSP dijon mustard
1 medium garlic clove, minced
1 1/4 cups unsalted sunflower seeds, toasted in dry skillet until fragrant

Preheat oven to 375 degrees. Place asparagus, green beans, onions, & red pepper in large roasting pan. Drizzle with 1 TBSP oil & season with salt & pepper to taste. Toss vegetables to coat well with oil. Roast for 40-45 minutes, or until vegetables are tender & lightly browned.
Tear spinach into bite sized pieces & place in large salad bowl. Add warm vegetables & gently toss to mix.
Combine lemon juice, mustard, & garlic in small bowl. Whisk in remaining 1 1/2 TBSP oil & sunflower seeds. Pour dressing over salad & toss to combine. Serve immediately.