Autumn Harvest Salad with Maple Balsamic Vinaigrette

Preheat the oven to 425℉. Add the butternut squash cubes to a bowl and toss in olive oil and a generous pinch of salt and cinnamon. Place on a baking tray and bake for 30 minutes.
1 cup butternut squash cubes, 2 tablespoons olive oil, pinch salt and cinnamon
While the butternut squash is cooking, make the quinoa per package instructions.
1 cup quinoa
Whisk together the Maple Balsamic Vinaigrette ingredients in a bowl until combined.
¼ cup olive oil, ¼ cup balsamic vinegar, 3 tablespoons mustard, 3 tablespoons maple syrup, 1 tablespoon apple cider vinegar, pinch salt, black pepper and garlic powder
Add all of the salad ingredients to a bowl, pour over the dressing, and mix together. Enjoy!
2-3 handfuls of arugula, 1 red gala apple, ¼ cup pecans, ¼ cup dried cranberries, 1 tablespoon sunflower seeds, 1 tablespoon pepitas