Fall Quinoa Salad with Apricot Vinaigrette

-1 Preheat the oven to 375 F
-1 Toss the cubed butternut squash in some olive oil, 1/2 tsp salt and a pinch of cinnamon. Layer it on a parchment lined baking tray and bake for 35-40 minutes, until soft. 
-1 While that bakes, add your quinoa into a small pot with 2 cups of vegetable broth or water. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the liquid is absorbed. Fluff the quinoa with a fork and season lightly with salt.
-1 Prepare the apricot vinaigrette by whisking together all of the dressing ingredients until smooth. 
-1 Add the greens and brussels sprouts to a large salad bowl and pour some of the dressing over the greens. Toss together to combine.
-1 Add the cooked quinoa, butternut squash, apple, dried cranberries, pecans and pumpkin seeds on top of the greens. Toss everything together with the remaining dressing. 
-1 Best served fresh, but leftovers can be kept refrigerated for up to 3 days.