Toss squash chunks with the oil and salt. Spread the squash out onto a single layer on a rimmed sheet pan and roast for 20-25 minutes, or until the squash is fork-tender and starting to caramelize around the edges. Remove from the oven and cool slightly.
Preheat the oven to 425 degrees F,
Cook Quinoa
Rinse the quinoa in a fine-mesh strainer until the water runs clear. Mix the rinsed quinoa, seasoned salt, and vegetable broth together in a medium stock pan. Bring the mixture to a boil. Once boiling, reduce the heat to a medium-low and cover. Simmer for 20 minutes, or until quinoa is tender and liquid is absorbed.
Cool the quinoa until just slightly warm to the touch. I find the quickest way to do this, is to spread the cooked quinoa out onto a sheet pan and leave it on the counter for 10-15 minutes at room temperature.
Pumpkin Dressing
Prepare the dressing by mixing the pumpkin puree, vinegar, maple syrup, oil, salt, pepper, and thyme together in a small bowl.
Assemble Quinoa Salad
In a large mixing bowl, mix the cooked, cooled quinoa with the pumpkin dressing. Gently fold in the cranberries and roasted squash. Cover and refrigerate the salad for at least 4 hours, or overnight.
Right before serving, toss again, and then add nuts or pepitas and serve.
Notes
Storage: Fall Quinoa Salad will last in an airtight container in the fridge for up to 4 days.Speed-it Up: Use leftover Roasted Butternut Squash and Instant Pot Quinoa to throw this quinoa salad together in minutes.Add cheese: If you are not dairy-free or vegan, crumbled feta or goat cheese makes a delicious addition to this salad.Nut-Free: Use roasted pumpkin seeds/pepitas to add crunch to the quinoa salad while keeping this recipe nut-free.