Soak the quinoa in water for 5 mins while you peel the squash.
Use a vegetable peeler to scrape off the skin of the squash. Scrape out seeds and cut into 1-2 inch pieces.
Pour out excess water from the quinoa, then dump the quinoa into a small saucepan. Pour 1 cup of water or veggie broth over it, then bring it to a boil, then cover and bring down to a simmer for 20 mins.
Lay out squash on a baking sheet & toss with olive oil, salt, and pepper. Bake for 20 mins, turning over around 15 mins.
Pour spinach, craisins, and walnuts into a medium or large bowl.
Make dressing by simply mixing all ingredients in a mason jar or container.
When quinoa is ready, fluff with a fork and pour over the spinach mixture.
When squash is finished roasting, add to the salad mix.
Toss the salad a bit, then pour on the desired amount of dressing and toss again until well combined. Store the leftover dressing in the fridge.