Preheat oven to 400°F (200°C). Line a baking pan with parchment paper and place squash cubes in a single layer. Bake for 35-40 minutes, stirring halfway through.

In a saucepan, combine quinoa and 1.5 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked.

In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, garlic powder, rosemary, and salt. Set aside.

In a large mixing bowl, gently massage the chopped kale to tenderize it.

Add sliced green onions, chopped nuts, dried cranberries, cooked quinoa, and roasted butternut squash to the bowl with kale.

Pour dressing over the top and gently toss to combine. Serve immediately or refrigerate for later.