1. Preheat oven to 400°F (200°C).

2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast for 25–30 minutes until tender and golden, stirring once.

3. While squash roasts, bring quinoa and broth to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and cool.

4. In a small bowl, whisk orange juice, lemon juice, maple syrup, Dijon mustard, salt, and pepper. Slowly drizzle in remaining olive oil while whisking until emulsified. Stir in orange zest if using.

5. Toast nuts in a dry skillet over medium heat for 3 minutes until fragrant, then set aside to cool.

6. In a large bowl, combine cooled quinoa, roasted squash, cranberries, greens, and toasted nuts.

7. Pour dressing over salad and toss gently. Adjust seasoning with salt, pepper, or extra lemon juice.

8. Serve warm or chill for 30 minutes before serving. Store leftovers in an airtight container for up to 4 days, keeping dressing separate.