Rinse the quinoa thoroughly under cold water in a fine mesh strainer.

In a medium saucepan, bring 2 cups of salted water to a boil, then add rinsed quinoa and simmer for 15 minutes.

In a small bowl, whisk together all cider vinaigrette ingredients.

Preheat the oven to 400°F (200°C). Cube butternut squash, toss with olive oil, salt, and pepper, then roast for 25-30 minutes.

In a large mixing bowl, combine quinoa, roasted butternut squash, diced apple, green onion, and chopped kale or spinach, then add cranberries, almonds, and pepitas.

Drizzle cider vinaigrette over the mixture and toss gently.

Chill in the refrigerator for at least 30 minutes before serving.