Roasted Brussels Sprouts and Butternut Squash Quinoa Salad with Orange Vinaigrette

0 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. 
1 Add the brussels sprouts, butternut squash, avocado oil, salt, pepper, garlic powder, and onion powder to the baking sheet. Mix with your hands or a spoon until everything is evenly combined. Roast in the oven for 35-40 minutes, stirring halfway. 
2 Cook the quinoa according to the package instructions. Set aside when done.
3 Make the orange vinaigrette by adding all the ingredients into a liquid measuring cup or bowl. Whisk until well combined.
4 Assemble salad by combining the roasted veggies, quinoa, pecans, dried cranberries, vegan parmesan, and orange vinaigrette. Toss until everything is evenly combined. Enjoy!