Rinse the quinoa under cold running water for about a minute to remove bitterness. Boil 2 cups of salted water in a saucepan, add quinoa, cover, and simmer for 15 minutes.

In a small bowl, whisk together apple cider, olive oil, mustard, and honey until smooth. Set aside for flavors to meld.

Let the quinoa cool for 5 minutes. Chop the roasted butternut squash, dice the apple, thinly slice the green onions, and prepare kale or spinach.

In a large mixing bowl, combine the cooled quinoa, butternut squash, diced apple, green onion, baby kale, dried cranberries, toasted almonds, and pepitas. Gently mix.

Drizzle cider vinaigrette over the salad mixture. Toss gently to coat evenly and season with salt and pepper.

Cover and chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.