Follow these easy steps to create your Autumn Harvest Grain Salad with Cranberries:

1. Preheat the oven to 400°F (200°C).
2. Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
3. Roast the vegetables: On a baking sheet, spread the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. Mix the dressing: In a small bowl, whisk together maple syrup, apple cider vinegar, and a pinch of salt and pepper. Set aside.
5. Combine ingredients: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, chopped pecans, and red onion. Pour the dressing over the salad and toss gently to combine.
6. Add feta cheese: If desired, sprinkle crumbled feta cheese on top for added flavor.
7. Garnish: Finish with fresh parsley for a pop of color and freshness.
8. Serve: Allow the salad to cool for approximately 10 minutes before serving. This lets the flavors meld beautifully.

By following these steps, you will create an incredible Autumn Harvest Grain Salad with Cranberries that will delight your taste buds.