Preheat the oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
While the squash roasts, rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender.
Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
In a small bowl, whisk together the extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, ground cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
Add the roasted butternut squash, diced apple, dried cranberries, toasted pecans, and chopped parsley to the quinoa.
Pour the dressing over the quinoa mixture and gently toss until all ingredients are evenly coated.
Adjust seasoning to taste if needed.
Serve the salad at room temperature or chilled.