Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, cinnamon, salt, and black pepper on a large rimmed baking sheet. Spread in a single layer and roast for 22 to 25 minutes, flipping halfway, until golden caramelized on the edges and tender when pierced with a fork.

Cook the Quinoa: While the squash roasts, bring 2 cups vegetable broth and rinsed quinoa to a rolling boil in a medium saucepan. Cover, reduce heat to low, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff gently with a fork.

Whisk the Maple Cider Vinaigrette: In a small glass jar or bowl, vigorously whisk together 1/4 cup extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, grated garlic, and a pinch of salt and pepper until creamy and fully emulsified.

Combine Warm Elements: In a large serving bowl, place the fresh baby spinach or arugula. Pour the warm, fluffy quinoa directly over the greens to gently wilt them. Add the roasted caramelized butternut squash, dried cranberries, and chopped toasted pecans.

Toss & Garnish: Drizzle with the warm maple cider vinaigrette and toss gently to coat evenly. Scatter crumbled goat cheese or feta over the top and serve warm or at room temperature!