Preheat oven to 400 degrees F (204 degrees C).
Peel and chop butternut squash and apples. Keep butternut and apples separate as you will add these items separately at different times in the baking process. Drizzle a little of the lemon juice on the apples to prevent oxidations.
Toss butternut squash with 2 tablespoons of olive oil, ½teaspoon of turmeric, ½ teaspoon of cinnamon, ½ teaspoon of cumin and salt and pepper to taste. Place prepared butternut squash on a lined baking sheet in a single layer. Place in oven. Set timer for 15 minutes.
Prepare 1 cup of quinoa per package instructions. Make sure you wash your quinoa super well and until the water runs clear BEFORE cooking.Very important step! Set aside and keep warm. Will yield approximately 3 cups of cooked quinoa. If you have already cooked quinoa, reheat in the microwave before adding to the salad.
Next, add the chopped apples in with the butternut squash. Toss and layer flat and continue baking for about 5 - 8 minutes more or until the butternut squash is fork tender. Remove from oven.
In the meantime, make your spiced autumn salad dressing. Add 2 tablespoons of olive oil, lemon juice, ½ teaspoon of turmeric, ½ teaspoon of cinnamon, ½ teaspoon of cumin and salt and pepper to taste. Mix well.
Prepare the easy roasted pepitas. You can do this in the oven or take 2 minutes and toast them in a pan on the stove top. Salt to taste. Set aside.
In a large bowl, add the cooked warm quinoa, roasted warm butternut squash and apples, chopped spinach, dried cranberries and prepared spiced autumn salad dressing and toss. If serving immediately, toss in the roasted pepitas. If making in advance, hold the easy roasted pepitas until serving so they stay nice and crunchy.