How to Make It
Preheat oven to 400°F. Toss together butternut squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Spread in an even layer on a baking sheet. Roast in preheated oven until tender and lightly browned, about 20 minutes.
Meanwhile, rinse quinoa under cold water until water runs clear; drain. Prepare according to package directions. Let cool slightly, about 10 minutes.
Whisk together balsamic vinegar, honey, mustard, garlic, and remaining 1/2 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined.
Toss together roasted squash, cooled quinoa, cranberries, onion, and pumpkin seed kernels in a large bowl. Add 1/2 cup of the vinaigrette; toss until combined. (Discard remaining vinaigrette, or reserve for another use.) Serve immediately, or store, covered, in refrigerator up to 4 days.