Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

Roast the Butternut Squash: Preheat oven to 400°F (200°C). On a baking sheet, toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.

Prepare the Vinaigrette: In a small bowl or jar, whisk or shake together all vinaigrette ingredients: olive oil, apple cider vinegar, maple syrup, dijon mustard, and minced garlic.

Assemble the Bowl: In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped kale, dried cranberries, and toasted pecans. Pour the vinaigrette over everything and toss to combine.

Serve and Garnish: Divide the mixture among four bowls. Top with crumbled feta cheese (if using) and serve warm.