Heat oven to 400.
Line a baking sheet with parchment paper.
Spread the butternut squash and onions on the baking sheet.
Pour 1 tb olive oil on top and use your hands to coat.
If you need to add a little more oil, do it!
Sprinkle with salt and pepper.
Roast for 20-30 minutes, tossing once throughout.
Once done remove from oven and let cool.
Cook quinoa on the stove, by adding quinoa and water.
Bring to a boil, then reduce heat to low and cook for 15 minutes.
Make dressing by whisking all the ingredients together in a small bowl.
Now assemble the salad. In a large bowl, add the butternut squash, onions, quinoa, spinach/kale, cranberries and pecans, and toss well with the dressing.
Add salt and pepper to taste. EAT!