Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, cinnamon, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Step 2: While the squash is roasting, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Step 3: Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Step 4: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and 1/3 cup extra virgin olive oil to create the dressing.
Step 5: Place the chopped kale in a large mixing bowl with a drizzle of olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they become dark green and tender.
Step 6: Add the cooked quinoa, roasted butternut squash, dried cranberries, and pepitas to the bowl with the kale.
Step 7: Pour the dressing over the salad and toss well to combine. Serve warm, at room temperature, or chilled.