Rinse the quinoa in a fine mesh strainer under cold water to remove bitterness.

Boil 2 cups of salted water in a saucepan. Add rinsed quinoa and stir gently.

Simmer quinoa by reducing heat and covering saucepan for 15 minutes or until water is absorbed.

Prepare cider vinaigrette by whisking apple cider, olive oil, mustard, and honey in a small bowl.

Combine cooled quinoa with roasted butternut squash, diced apple, green onion, chopped greens, dried cranberries, toasted almonds, and pepitas.

Drizzle apple cider vinaigrette over salad and season with salt and pepper. Toss gently.

Chill the salad in the refrigerator until ready to serve.