Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a bowl with olive oil, salt, and pepper until well-coated. Spread the squash evenly on a baking tray and roast for 30-40 minutes, stirring halfway through.

While the squash is roasting, cook the quinoa following the package instructions, which typically takes about 12-14 minutes. Fluff the quinoa with a fork once cooked.

In a medium jar or bowl, combine the olive oil, lemon juice, maple syrup, and Dijon mustard. Shake or whisk until emulsified.

In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, chopped pecans, dried cranberries, and diced apple. Drizzle the vinaigrette over the mixture and toss together.

Allow the salad to sit for a few minutes before serving. Enjoy warm, at room temperature, or chilled.