Preheat your oven to 400°F (200°C).
Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, and spread them out on a baking sheet.
Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
In a large salad bowl, combine the roasted butternut squash, mixed greens, chopped pecans, and any other desired toppings (such as dried cranberries, feta cheese, or sliced apples).
Prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Drizzle the dressing over the salad and toss gently to coat all the ingredients.

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