Preheat the oven to 400°F. Peel, deseed, and chop the butternut squash into ½-inch cubes.
Toss with the extra virgin olive oil, cumin, coriander, cinnamon, cayenne, herbs, and Morton® Fine Himalayan Pink Salt for the roasted butternut squash and place a single layer on a baking sheet.
Roast for 30 - 40 minutes, flipping the squash halfway through baking. Allow to cool completely.
Make the vinaigrette while the squash is roasting. Finely mince the garlic and shallot. (I pressed both through a garlic press.)
Stir together the prepared garlic and shallot, maple syrup, mustard, apple cider vinegar, oil, pepper and Morton® Fine Himalayan Pink Salt for the vinaigrette in a bowl until fully combined.
Set aside to let the flavors infuse together.
Toss together the spring salad, roasted and cooled butternut squash cubes, quinoa, sliced red onion, sliced apples, dried cherries, goat cheese, and chopped pecans for the salad in a large salad serving bowl. Serve with the vinaigrette.
Notes
Can make squash ahead of time. Salad can be made and eaten for several days making it great for meal planning. Simply dress salad when ready to eat.