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Preheat the oven to 400°F (200 °C) to roast the butternut.
Toss the butternut squash, olive oil, and a pinch of salt and pepper on a baking sheet. Roast for 16 minutes, flipping halfway through cooking until the squash is tender. Remove from the oven and let it cool completely.
Cook the quinoa and let it cool.
Make dressing. Put all the ingredients in a jar and shake until combined.
Massage the kale with half of the dressing to bring out the sweetness and make it more tender.
Add the kale to a salad bowl with ½ of the dressing and toss until it’s evenly coated.
Assemble – Add the quinoa, butternut squash, and apples into the bowl with the kale, and toss to combine.