Preheat your oven to 400 degrees Fahrenheit.

Add cashews to a small bowl and cover with hot water. Set aside to soften.

Cook quinoa according to package directions and set aside.

Drain and rinse chickpeas. Chop apples into bite-sized cubes. Add chickpeas, apples, and butternut squash cubes to a parchment-lined baking sheet.

Add cinnamon, nutmeg, maple syrup, and salt to the mixture on the baking sheet and combine well.

Bake in the preheated oven for 25 minutes.

Place chopped kale on a second parchment-lined baking sheet. Drizzle with olive oil and combine. Add the kale to the oven for the last 8 minutes of baking time.

Dice the shallot and drain the cashews. Add all dressing ingredients (cashews, olive oil, apple cider vinegar, Dijon mustard, shallot, salt, and water) to a blender.

Blend on high for approximately 2 minutes or until a smooth liquid consistency is achieved. If necessary, add additional water to reach desired consistency.

Once everything is removed from the oven, combine all salad ingredients in a large salad bowl.

Drizzle with the cashew dressing and toss to combine.

Garnish with pumpkin seeds for an added crunch. Serve and enjoy your delicious Roasted Butternut Squash Salad!