Butternut Squash Quinoa Salad

Name: Butternut Squash Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 small red onion (diced (about 1/4 cup)); 1 small 2-pound butternut squash (peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)); 2 teaspoons extra-virgin olive oil; 1/2 tablespoon maple syrup; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 1/2 cups reduced-sodium chicken stock (or vegetable stock or water); 3/4 cup uncooked quinoa; 1/2 cup reduced-sugar dried cranberries; 1/2 cup toasted pepitas (pumpkin seeds, or roughly chopped toasted walnuts or pecans); 2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley); 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons apple cider vinegar (or white wine vinegar); 2 teaspoons Dijon mustard; 1 teaspoon maple syrup; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 cups finely chopped, massaged kale; 1/2 cup crumbled goat cheese (or feta); 1 medium honeycrisp apple (diced or thinly sliced); Roasted Chickpeas