If you choose to add squash, chop it in half down the middle and remove the seeds. Then cut into half circles between 1/2" and 1" and width. Keep the size consistent to allow even cooking.

Place the half circles on a parchment paper lined baking sheet and sprinkle olive oil on both sides.

Sprinkle with seasoned salt lightly.

Place in the oven for 30 minutes. If your pieces are small, check tenderness at 25 minutes. When soft, remove from the oven and allow to cool.

When cool, remove the skins with a spoon or knife, use care to prevent any cuts.

Mix all ingredients together in a bowl. There will be some separation when you're done, this is normal.

Mix together 1/2 cup dry quinoa and 1 cup of water or vegetable broth in a small pot. Mix together to ensure no clumps of seeds has formed.

Bring to boil on a stovetop, then drop the heat to medium-low and cook for 15 minutes. You can check it's done by tilting the pot to the side. If you see liquid, leave it cook for a few additional minutes.

Wash and peel the apple. You can choose to keep the skin too. Core then chop into thin slices.

Wash romaine leaves and shred. You can also use pre-washed and cut romaine, but with recent e.coli outbreaks, I prefer to wash my own.

Once squash is cooled, peel off the skin and cut into 1" pieces (about 3 pieces per half circle).

Place the romaine in a large bowl and then toss the apple, squash, and cooked quinoa on top.

Mix in the pecans, and cranberries.

Dish into 4 small bowls, or two large bowls. Top with sauce, ensure you get some of both layers of the sauce being it separates.

Leftovers can be stored in the refrigerator for 1 day, be sure not to add dressing to it all if you plan to save any.