In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Preheat the oven to 400°F (200°C).

On a baking sheet, toss butternut squash and brussels sprouts with olive oil, salt, and pepper. Roast for 20 minutes or until tender and slightly caramelized.

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large mixing bowl, combine cooked quinoa, roasted vegetables, diced apple, dried cranberries, feta cheese, and pumpkin seeds.

Drizzle dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.