Place the broccolini florets in a bowl and cover it with boiling water and 1/2 teaspoon of salt. Cover and let it sit.
Spread the butternut squash cubes on a cookie sheet lined with parchment paper. Sprinkle 1/2 teaspoon of salt and 1 Tablespoon of olive oil, toss lightly and bake at 425° for 25 minutes.
Place the quinoa, water, and 1/2 teaspoon of salt in a small saucepan and bring it to a boil. Cover and simmer on low heat for 5 minutes. Turn off the stove. (This step can be done a day ahead.)
Drain and chop the broccolini florets.
Combine all together in a salad bowl, the chopped broccolini florets, roasted butternut squash, quinoa, and top with half of the cranberries.
Prepare the dressing using a sealed jar and shake well. Taste and adjust it as needed.
Drizzle dressing all over the salad and toss lightly.
Garnish with the remainder of the cranberries.
