Turn your oven to 400°F and line your baking sheet with parchment paper for easy cleanup.

Toss butternut squash with olive oil, salt, and pepper on your prepared baking sheet evenly.

Roast the squash for twenty-five to thirty minutes, giving it a stir halfway, until golden brown.

Rinse quinoa really well under cold water using a fine-mesh strainer to remove bitterness completely.

Put quinoa and vegetable broth in your saucepan, bring to a boil, then turn the heat low.

Cover and let quinoa simmer for fifteen minutes until all the liquid disappears and it's fluffy.

Take quinoa off the heat and let it rest covered for five minutes, then fluff it.

Spread pecans on a small baking sheet and toast for five to seven minutes until fragrant.

Remove kale stems and chop leaves into pieces, then massage with your hands for two minutes.

Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.

Mix cooked quinoa, roasted squash, massaged kale, cranberries, and pecans in your large mixing bowl together.

Pour that maple dressing over everything and toss gently until it's all coated and combined perfectly. Let your salad sit for ten minutes before serving so the flavors can blend beautifully together.

Give it a taste and add more salt, pepper, or maple syrup if you want. Serve it warm, at room temp, or cold – whatever you prefer – and ENJOY!