Roasted Butternut Squash Harvest Salad

Preheat oven to 400 degrees. Place pecans on a lightly sprayed baking sheet and toast in the oven for 3-4 minutes, stirring once. (You can do this with the squash if it fits your oven, or toast the pecans and then roast the squash.) Peel and seed butternut squash; cut into 3/4-inch cubes. Toss together squash, olive oil, honey and salt and pepper in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly roll pan. 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. Toss together squash, gourmet salad greens, and next 4 ingredients on a large serving platter or in a large salad bowl. Serve with poppy seed dressing.