Preheat oven to 350F, and line a large baking tray with parchment paper. Place in the squash and sprinkle with salt, pepper, paprika and a drizzle of oil (1 Tablespoon).
Using your hands toss to get all pieces coated, then arrange them in a single layer with some space in between.
Roast for about 15-20 minutes, or until fork tender. Allow it to cool before adding it to the salad.
In a small jar add all dressing ingredients, then put the lid on and shake vigorously to blend together.
In a large bowl, add baby spinach first, then top with roasted squash, quinoa, sliced apple, cranberries, pecans, pomegranate seeds, and feta cheese.
Just before serving add the dressing and toss to combine. Enjoy!