Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender.

While the squash is roasting, cook the quinoa according to package instructions. Set aside to cool.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.

In a large mixing bowl, combine the kale, roasted squash, cooked quinoa, dried cranberries, feta cheese, and pumpkin seeds. Drizzle with the dressing and toss to combine.