Preheat your oven to 400°F (200°C).

Peel and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25–30 minutes.

Rinse quinoa thoroughly under cold water, then toast it in a dry pan over medium heat for 2–3 minutes.

Add rinsed quinoa to a pot with 2 cups of water, bring to a boil, then lower heat and simmer for about 15 minutes until fluffy.

In a large bowl, combine quinoa, roasted butternut squash, pomegranate seeds, dried cranberries, pumpkin seeds, parsley, scallions, and feta. Mix gently.

Drizzle olive oil and vinegar over the salad, toss gently to combine and adjust seasoning as needed.

Let the salad rest for at least 10 minutes before serving.