Gluten-Free Butternut Squash Quinoa Apple Salad with Honey Vinaigrette dressing!

Peel and chop the squash. Toss squash in olive oil and salt. Transfer to a baking sheet covered with parchment paper and bake at 425F for 30 minutes, flipping halfway through. Add arugula, squash, quinoa, feta, apples, dried cherries, basil, and chickpeas to a large bowl. Set aside. In a small cup, stir together olive oil, balsamic vinegar, lemon juice, honey, salt, pepper, and garlic powder to make the dressing. Add dressing to the salad. Toss well and enjoy!