Roasted Butternut Squash, Apple & Quinoa Salad with Honey Vinaigrette

1. Peel and chop the butternut squash. Toss with olive oil and salt. Spread on a parchment-lined baking sheet and roast at 425°F for 25-30 minutes, flipping halfway through.
2. In a large bowl, combine arugula, roasted squash, quinoa, feta, apples, dried cherries, basil, and chickpeas.
3. Prepare the dressing by whisking together olive oil, balsamic vinegar, lemon juice, honey, salt, pepper, and garlic powder.
4. Pour the dressing over the salad, toss well, and enjoy!