Cook the squash: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the cubed squash to a medium size mixing bowl, drizzle the squash with 1 tablespoon olive oil and a sprinkle of salt and pepper and toss to coat it all. Spread the squash onto the baking sheet in a single layer. Cook it for 20-25 minutes in the preheated oven until it is lightly golden brown and tender. Set aside to cool.

Cook the spinach: Heat up a medium size skillet to medium heat with some olive oil. Add the spinach and toss and cook it in the oil until it is wilted, about 2-3 minutes. Season the spinach with a pinch of salt and pepper.

Make the vinaigrette: Add all ingredients except the olive oil to a mixing bowl and whisk to combine. Pour in the olive oil in a slow and steady stream while whisking to emulsify. You can also add all ingredients to a mason jar with a lid and shake well.

Assemble the salad: Place the quinoa in a large bowl and spread it out to cover the bottom of the bowl. Arrange the cooked squash, spinach, red onion, craisins and pumpkin seeds on top of the quinoa. Pour on the dressing and toss. Season with more salt and pepper if needed and garnish with fresh rosemary.

Serve. Serve immediately or place into the refrigerator for up to 2 hours and serve cold.