Preheat the oven to 400°F (200°C).
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
Roast the butternut squash in the preheated oven for 25-30 minutes, turning halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, chopped baby spinach, parsley, and green onions.
Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
Serve immediately or refrigerate for up to 3 days. If chilled, allow the salad to come to room temperature before serving for best flavor.