Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, maple syrup, ground cinnamon, salt, and pepper. Spread into a single layer and roast for 20 to 22 minutes, flipping halfway through, until golden, tender, and caramelized on the edges.

While the squash roasts, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight lid, and simmer gently for 15 minutes until liquid is fully absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

In a small glass bowl or jar, vigorously whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, salt, and black pepper until completely emulsified and glossy.

In a large wooden salad bowl, add the hot fluffed quinoa and fresh baby spinach. Toss gently so the residual steam of the warm quinoa softly wilts the tender spinach leaves.

Add the warm roasted butternut squash, toasted chopped pecans, dried cranberries, and chopped parsley to the bowl. Pour the warm apple cider dressing over the top and gently fold to combine.

Scatter crumbled Greek feta cheese across the salad. Divide into 4 lunch bowls and serve warm or at room temperature!