Rinse 1 cup of uncooked quinoa under cold water. In a medium saucepan, bring 2 cups of salted water to a boil. Add the quinoa, stir, cover, reduce heat, and let simmer for about 15 minutes. Fluff and cool.

Preheat oven to 400°F (200°C). Peel and cube 1 medium butternut squash, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.

In a small bowl, whisk together ¼ cup of apple cider, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and 1 tablespoon of honey or maple syrup until emulsified. Set aside.

Dice 1 crisp apple and slice 2 green onions thinly. Set aside.

In a large mixing bowl, combine the cooled quinoa, roasted butternut squash, diced apple, sliced green onions, baby kale or spinach, dried cranberries, toasted almonds, and pepitas.

Drizzle the vinaigrette over the salad, season with salt and pepper, and toss gently.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.