Peel and dice the butternut squash. Chop the pecans and slice the green onions.

In a saucepan, bring 2 cups of water to a boil. Add the pearl couscous and cook according to package instructions.

In a mixing bowl, combine the cooked pearl couscous, diced butternut squash, dried cranberries, chopped pecans, and sliced green onions.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper. Drizzle the dressing over the salad and toss to combine. Serve and enjoy!