Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for effortless cleanup.

Toss diced butternut squash cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, ground cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread in a single layer with space between cubes.

Roast for 22 to 25 minutes, flipping gently halfway through, until edges are golden caramelized and the squash is fork-tender. Remove from oven and let cool slightly.

While squash roasts, rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.

Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes until liquid is fully absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and spread onto a shallow dish to cool to lukewarm.

In a dry skillet over medium-low heat, toast chopped pecans and pepitas for 3 to 4 minutes, shaking constantly, until nutty and fragrant. Immediately transfer to a small bowl to prevent burning.

In a small glass jar or bowl, vigorously whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, sea salt, and black pepper until completely emulsified.

In a large salad bowl, combine the fluffed lukewarm quinoa and baby arugula. Drizzle with half of the maple cider dressing and toss gently until greens are glossed and lightly softened.

Add the warm roasted butternut squash, dried cranberries, toasted pecans, and pumpkin seeds. Drizzle with remaining vinaigrette and toss gently to combine.

Scatter crumbled feta cheese over top just before serving. Serve warm or at room temperature!