Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

Roasted Butternut:

• 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

Harissa spiced pecans

• 1 tsp oil
• 1/4 cup pecans
• 1.5 tsp or more dry harissa spice blend or use 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp coriander, 1/4 tsp garlic and a dash of cayenne and salt

Other:

• 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