To roast the butternut squash, preheat the oven to 400 degrees F. In a large bowl, toss the butternut squash and olive oil. Season with salt and pepper. Arrange squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned. Remove from oven and cool slightly.
To make the maple balsamic dressing, in a small bowl whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic. Season with salt and pepper, to taste.
To make the salads, divide the dressing, butternut squash, apple, cranberries, quinoa, pepitas, and salad mix between 4 medium-sized mason jars, layering in that order. Cover the jars and place in refrigerator until ready to serve. When ready to serve, pour ingredients from jar into bowl, mix to blend and enjoy! The jars will keep for 2-3 days.**
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.