Cook quinoa according to package instructions and set aside.

In a large bowl, combine butternut squash, kale, apples, dried cranberries, pecans, feta cheese, and roasted pumpkin seeds.

In a small bowl, whisk together olive oil, extra virgin olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper.

Drizzle the dressing over the salad and toss to combine.

Serve immediately or chill for later.