Preheat the oven to 400°F (200°C).

Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Rinse quinoa under cold water, then combine with 2 cups of water or vegetable broth in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes.

In a large bowl, mix the cooled quinoa, roasted squash, kale or spinach, diced apple, walnuts, cranberries, and optional seeds.

Whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl. Season with salt and pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes before serving.