Harvest Salad

1 large butternut squash
2 T. olive oil
2 T. honey
1 tsp. kosher salt
1/2 tsp. ground pepper
1 (8oz.) bottle poppy-seed dressing
1/4 cup fresh or frozen cranberries
1 (8 oz.) packages mixed salad greens
4 oz. goat cheese, crumbled
3/4 cup lightly salted, roaster pecan halves
6 bacon slices, cooked and crumbled

1.  Preheat oven to 400 degrees.  Peel and seed butternut squash; cut into 3/4 inch cubes.  Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined jelly-roll pan.
2.  Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes.  Remove from oven, and cool in pan 10 minutes.
3.  Pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.
4.  Toss together squash, salad greens, and next 3 ingredients in a large serving bowl.  Serve with dressing mixture.