Preheat oven to 400 degrees F.

Carefully peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper until completely coated.  Spread butternut squash out on prepared baking sheet in a single layer and roast in the oven for about 25 to 30 minutes, flipping them once halfway through.

While the butternut squash is roasting, add vegetable broth to a small saucepan and add quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.

For the spiced pepitas and pecans, in a small bowl whisk together olive oil, maple syrup, cinnamon, cayenne and salt.  Add in pepitas and pecans, mixing well until they're completely coated.  When the butternut squash has about 10 minutes left, push the squash to one side of the pan and spread out the pepitas and pecans on the other side.  Place the sheet pan back in the oven and roast for 8 to 10 minutes, watching closely to make sure the pepitas and pecans don't burn.

To make the maple tahini dressing, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, Dijon, water and salt/pepper until smooth and creamy.  Feel free to add more water a teaspoon at a time until it reaches your desired consistency.

To assemble the salad, combine kale, quinoa, apples, cranberries, roasted pepitas and pecans in a large bowl and toss with dressing. Fold in the roasted butternut squash, serve and enjoy!