Preheat the oven to 400F. Dice up butternut squash to about 1/2 an inch cubes. Place the squash cubes in a large bowl and mix with olive oil, himalayan salt and black pepper to taste, and rosemary herb seasoning.
On a baking sheet lined with parchment paper, spread the chopped squash across the sheet. Place in the oven and roast for approximately 20-25 minutes. Or until the squash is tender. Set aside to let cool.
While the squash is roasting, cook the one cup of uncooked tricolor quinoa according to your package instructions. Let cool.
When both the squash and quinoa are cooled (approximately 30 minutes or more), mix together in a large bowl and add cranberries, sunflower seeds, and onions.
Mix the ingredients together and stir well.
Mix the dressing with the quinoa mixture and stir together until the quinoa is evenly coated. Garnish with more sunflowers and some feta cheese crumbles.
If you are eating over spinach, make two sets of dressing, one to go over quinoa and the other to drizzle your preferred amount of quinoa/spinach salad.
If you are choosing to meal prep, prepare as normal, simply do not mix the dressing and quinoa. Wait to mix them until you are ready to consume. Simply store in an airtight container.