Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sliced red onion with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes until tender and caramelized.
Step 2: While vegetables roast, combine rinsed quinoa and water/broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
Step 3: Place the chopped kale in a large mixing bowl. Add a tiny pinch of salt and a drizzle of olive oil, then massage the kale with your hands for 1-2 minutes until it becomes soft and dark green.
Step 4: In a small jar or bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Step 5: To the large bowl with kale, add the cooked quinoa, roasted vegetables, diced apple, dried cranberries, toasted pecans, and crumbled feta.
Step 6: Drizzle the dressing over the autumn harvest quinoa salad and toss gently to combine. Serve warm or at room temperature.