Rinse 1 cup of quinoa under cold water, combine it with 2 cups of water in a pot, bring to a boil, reduce heat, and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and let cool.

Preheat oven to 400°F (200°C). Cut a butternut squash into cubes, toss with olive oil, salt, and pepper, then roast for 25-30 minutes until golden and tender.

In a bowl, whisk together ¼ cup of olive oil, the juice of one lemon, 1 tablespoon of honey, with salt and pepper to taste.

In a large bowl, combine the cooked quinoa, roasted butternut squash, diced apple, and baby spinach. Drizzle the dressing over the top and mix gently.

Allow the salad to chill in the refrigerator for about 30 minutes before serving.