Boil vegetable stock, salt, and quinoa and then simmer for 20 minutes (or until liquid is absorbed). Cool.
Cut the butternut squash into approx. 1/2" chunks
Note: You can use a bag of steamed butternut squash instead of roasting if desired.
Toss squash in oil
Roast at 425 degrees for 25 minutes.
Cool before adding to salad
Add the dressing to the quinoa and gently mix together
Add the squash, cranberries, and nuts and fold gently into quinoa