Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil. In a medium saucepan, combine quinoa and 2 cups water and bring to a boil. Reduce heat to low and let simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper. Crumble feta on top and serve.