1. In a medium saucepan, bring quinoa and water (or broth) to a boil.
2. Once boiling, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed.
3. Once cooked, fluff the quinoa with a fork and set aside to cool.
4. Preheat your oven to 400°F.
5. Toss diced butternut squash with a quarter of the olive oil, salt, and pepper.
6. Spread the seasoned squash out on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
7. In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped spinach, diced apple, dried cranberries, and pumpkin seeds.
8. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
9. Pour the dressing over the salad, toss to combine, serve, and enjoy.
