Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

Ingredients

• 1/2 large butternut squash (cubed or use 1.5 cups frozen)
• 1/2 tsp dried thyme or 2 tsp fresh (chopped)
• salt to taste
• freshly ground black pepper to taste
• oil as needed
• 1 tsp oil
• 1/4 cup pecans
• 1.5 tsp or more dry harissa spice blend
• 3 cups of mixed baby greens
• 1 apple thinly sliced
• 2 to 3 Tbsp dried cranberries
• salt and pepper
• lemon juice (olive oil or balsamic vinegar as dressing)

Nutrition (per serving)