Prepare Butternut Squash (1 cup). Place it in a bowl and toss to coat with Extra-Virgin Olive Oil (2 teaspoon). Spread evenly on a foil-lined baking sheet.
Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown. Remove from oven and cool to room temp.
While squash roasts, rinse the Quinoa (1/2 cup). Place it in a saucepan with Water (1 cup). Cook quinoa according to package directions. Add Dried Cranberries (3 tablespoon) in the last 5 minutes of cooking. When all the water is absorbed, remove from heat and set aside to cool.
In a large bowl, combine the roasted squash, Pumpkin Seeds (3 tablespoon), Scallion (3 tablespoon), and Pecans (3 tablespoon) with the cooked quinoa.
Make the dressing by combining Extra-Virgin Olive Oil (3 tablespoon), Apple Cider Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Dijon Mustard (1 1/2 teaspoon), Sea Salt (to taste), and Ground Black Pepper (to taste). Add dressing to the salad and toss gently to mix.