Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette

• 1 cup cooked Ancient Harvest Harmony quinoa
• 1 (1 ½-pound) butternut squash, peeled and diced into ¾-inch cubes
• 2 Tablespoons olive oil
• 1 Tablespoon maple syrup
• Kosher salt and freshly ground black pepper
• ¼ cup dried cranberries
• ½ cup pecans, toasted

Apple Cider Vinaigrette Dressing

• ½ cup apple cider
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons minced shallots
• 1 clove garlic minced
• 1 teaspoon fresh minced ginger
• 1 teaspoon Dijon mustard
• ⅓ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper