First, preheat your oven to 400 degrees F.

Toss your butternut squash in a large bowl with the olive oil, coating evenly.  Season with salt and pepper.  Arrange on a baking sheet in an even layer and roast for 25-30 minutes or until squash is soft and tender and just starting to brown.

Meanwhile, as your squash is roasting, rinse and cook the quinoa.  In a medium saucepan, place water and quinoa and bring to a boil.  Reduce to a simmer, partially cover and cook until all water is absorbed, approximately 20-25 minutes.

After your squash is finished roasting, assemble your salad. Nothing fancy here, just toss it all together.  You can drizzle with yummy balsamic vinaigrette or eat it as is.  I'll be honest, I had every intention of pouring on the dressing, and then I tried the salad without it and I changed my mind; so, I allowed people to decide for themselves what they wanted to do.

Delicious served warm or cold.

Balsamic Vinaigrette:  In a medium bowl, whisk all your ingredients together until fully combined.  Be sure to shake well before serving if you decide not to pour over the entire salad all at one time.