Cook the Quinoa:

Rinse 1 cup of quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.

Prepare the Vegetables:

Dice the apple and roast the butternut squash cubes in the oven at 400°F for about 20-25 minutes until tender.

Make the Dressing:

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning if necessary.

Assemble the Salad:

In a large mixing bowl, combine the cooked quinoa, diced apple, roasted butternut squash, dried cranberries, pecans, and pomegranate seeds (if using).

Dress and Serve:

Drizzle the maple vinaigrette over the quinoa mixture and toss well. Garnish with fresh parsley and serve warm or at room temperature.