Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash in olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer and roast for 30-40 minutes, turning halfway through, until tender and caramelized.

While the butternut squash roasts, heat a small skillet over medium heat. Add the pecan pieces and toast for about 8-10 minutes, stirring frequently, until fragrant and golden brown. Allow them to cool to room temperature.

In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and let it cool slightly.

In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, baby kale, diced apple, sliced green onions, and pomegranate arils. Gently toss to mix.

In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Drizzle this over the salad and toss until well-coated. Adjust seasoning to taste before serving.