Preheat the oven to 400°F (200°C).
In a medium bowl, toss the diced butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the butternut squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
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 quinoa has absorbed all the water.
Remove from heat and let the 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 maple syrup, Dijon mustard, apple cider vinegar, extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Add the chopped kale to the warm quinoa and toss gently to slightly wilt the kale.
Add the roasted butternut squash, dried cranberries, toasted pecans, and crumbled feta cheese to the quinoa and kale mixture.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately or refrigerate for up to 2 days to allow flavors to meld.