Thanksgiving Salad

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Salad:

4 cups butternut squash cubes (1/2-inch cubes; from about a 2 1/2-pound squash)

2 tablespoons olive oil

Kosher salt

4 ounces haricot vert

1 cup pecans, toasted and roughly chopped

1/2 cup crumbled sharp Cheddar

1/2 cup dried cranberries

1/2 cup crispy fried onions

3 romaine hearts, chopped

1 Honeycrisp apple, sliced

Dressing:

2 tablespoons apple cider

2 tablespoons white wine vinegar

2 teaspoons honey

1/2 cup olive oil 

Kosher salt and freshly ground black pepper