Rinse quinoa under cold water. In a medium saucepan, bring salted water to a boil. Add quinoa, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Let cool.

Preheat oven to 400°F. Dice butternut squash, spread on a baking sheet, drizzle with olive oil, season, and roast for 25-30 minutes until tender. Allow to cool.

In a small bowl, whisk together apple cider, olive oil, mustard, and honey until combined. Adjust seasoning as needed.

In a large bowl, combine cooled quinoa, roasted butternut squash, diced apple, sliced green onions, chopped greens, cranberries, almonds, and pepitas. Toss gently.

Drizzle the dressing over the salad, season with salt and pepper, and toss again to combine. Chill for at least 30 minutes before serving.

Serve chilled or at room temperature, enjoying the blend of autumn flavors.