Preheat oven to 400°F (200°C).
Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and golden.
While squash roasts, rinse quinoa and combine with water in a medium pot. Bring to a boil, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and cool.
In a small jar, whisk together balsamic vinegar, extra virgin olive oil, and honey for the vinaigrette.
In a large salad bowl, combine the cooked quinoa, roasted squash, arugula, red onion, cranberries, apple slices, and pumpkin seeds.
Drizzle the vinaigrette over the salad and toss gently to combine.
Top with crumbled feta cheese before serving.