Prepare the Butternut Squash: In a large bowl, combine and toss the butternut squash with 1 tablespoon of olive oil, brown sugar, cinnamon, salt, and pepper until evenly coated.

Roast the Butternut Squash: Spread the seasoned butternut squash cubes on a large, lined baking sheet and roast for 30-35 minutes, or until the edges appear golden.

Sauté Red Onions: Meanwhile, sauté red onions in ½ tablespoon of olive oil over medium heat until soft and fragrant. Remove from heat.

Prepare the Salad Dressing: Combine all the ingredients for the salad dressing in a mason jar and shake until well combined.

Assemble the Salad: In a large bowl, combine the arugula, cooked quinoa, sautéed red onions, crumbled feta cheese, and the prepared salad dressing.

Serve the Warm Butternut Squash and Apple Meal Salad: Divide the salad mixture into four wide-rimmed bowls and top with warm roasted butternut squash, diced apples, and chopped cashews.