Great with nearly any type of winter squash. Serve this salad hot or cold. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Preheat oven to 400 F. Peel and cube squash. Line a baking sheet with tin foil.
In a large bowl, toss squash with oil, salt, and pepper. Spread squash in a single layer onto prepared baking sheet.
Roast for 20 minutes, turning once, or until squash is tender and lightly browned.
Meanwhile, rinse quinoa and place in a medium pot with 1½ cups water. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, 18 - 20 minutes.
Combine the roasted squash, quinoa, onion, kale, cranberries, and nuts in a large bowl. Whisk vinaigrette ingredients and dress salad just before serving. Serve warm or cold.