Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.

Cut the butternut squash into small cubes, toss with olive oil, salt, and pepper, and roast for about 16 minutes.

Rinse quinoa under cold water, then combine with double the amount of water in a saucepan and cook for about 15 minutes.

Combine extra virgin olive oil and apple cider vinegar in a jar, seal and shake until emulsified to make the vinaigrette.

Massage fresh kale in a bowl with half of the vinaigrette for 1-2 minutes to tenderize it.

Once cooled, add quinoa and butternut squash to the kale and mix in chopped apples or pears.

Top the salad with dried cranberries, pecans, and feta cheese, then drizzle with remaining vinaigrette and toss gently.