Preheat your oven to 425°F (220°C). Meanwhile, prepare the butternut squash. In a large bowl, toss the cubes with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

Spread the squash in a single layer on a baking sheet. Roast for about 25-30 minutes or until they are soft and slightly caramelized, tossing halfway through for even cooking.

While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper and cook them for about 6-7 minutes on each side or until they reach an internal temperature of 165°F (74°C). Remove them from the skillet and let rest for a few minutes before slicing.

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper to taste until well combined.

To assemble, place a handful of baby kale or mixed greens at the base of your bowl, add the cooked quinoa, top with roasted butternut squash, sliced chicken, and sprinkle with toasted pecans and dried cranberries. Drizzle generously with Maple Dijon Dressing.