Preheat the oven to 400°F (200°C).

Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 16 minutes, flipping halfway through, until golden and tender. Remove from the oven and let it cool completely.

Rinse and drain the quinoa. In a small saucepan, combine with 1 cup (240 ml) of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until fluffy and the water is absorbed. Set aside to cool.

Whisk all the vinaigrette ingredients in a small bowl, or shake in a jar with a tight lid. Taste and adjust the seasoning as needed.

Place the chopped kale in a large mixing bowl. Add half of the vinaigrette and massage with your hands for about 30 seconds, until the leaves soften.

Add the cooled quinoa, roasted squash, and chopped apples to the kale. Toss to combine. Divide between 3 plates. Top with pecans, pumpkin seeds, cranberries, and feta. Drizzle with the remaining vinaigrette just before serving.