Preheat the oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. Cut the butternut squash in half lengthwise and remove the seeds. Drizzle each half with 1 tablespoon of olive oil, sprinkle with salt and pepper and place the squash halves flesh side down on the baking sheet. Roast in the oven for 40-45 minutes. 

Alternatively you can peel the skin off the butternut squash, slice it in half, remove the seeds, and cut the squash into cubes. Read more on how to cut a butternut squash. Roast the squash in the oven for 25-30 minutes, tossing halfway through.

Boil the cup of water and cook the quinoa according to package directions.

While the squash is roasting, place the cauliflower florets on the other baking sheet, drizzle with the other 2 tablespoons of olive oil, sprinkle with salt and pepper. When there’s 25 minutes left on the squash, place the cauliflower in the oven. Flip it halfway through for even roasting.

Make the dressing while you’re waiting. Add everything to a blender and blend until well combined or you can whisk together all of the ingredients in a bowl. 

Serving

For a larger crowd. Add the lettuce to a large bowl. Chop the dates and add them to the salad. Allow the squash, cauliflower, and quinoa to cool slightly, maybe about 10 minutes,, then right before serving add it to the salad along with the pistachios and vegan feta cheese if using. Toss the salad and serve into bowls. Serve the dressing on the side.

For a smaller party. I would suggest making each salad in separate bowls to keep the leftover ingredients for another time or for another meal. Add lettuce to each bowl, top with slightly cooled squash, cauliflower, quinoa, dates, pistachios, and feta. Serve the dressing on the side.