Preheat the oven to 400°F. Remove the skin on the squash with a vegetable peeler. Then, using a knife, slice the squash in half horizontally like a hot dog.
Remove the seeds with a spoon. Then, chop into cubes. Add squash to a sheet pan and toss with salt, pepper, and olive oil. Roast 25 minutes.
Cook 1 cup of quinoa according to package instructions. Dice apples. Massage kale.
Add apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the bowl.
When butternut squash is complete, remove from pan and add to the salad. Toss and enjoy!