Preheat the oven to 425℉/218℃ convection roast and line a baking sheet with parchment paper.
Peel and cube your pumpkin into small half-inch pieces. Arrange them in a single layer on your baking tray and sprinkle them with salt and pepper. Roast the cubes for 15 minutes, then flip and roast an additional 15 minutes, or until fork tender and the edges are golden.
Meanwhile, add the quinoa and broth to a small sauce pot, cover it with a lid, bring to a low boil, and let it simmer for 10-12 minutes, or until the liquid has all been absorbed. Then fluff up the cooked quinoa with a fork, transfer it to a large bowl, and set it aside.
Add all the dressing ingredients to a small bowl and stir until combined.
Then add the roasted pumpkin cubes, baby spinach, pecans, and dried cranberries to the bowl with the quinoa. Pour the dressing on top, mix well, and serve.
Notes
Cut the pumpkin cubes as uniformly as possible for even cooking.
To save time, you may purchase cubed pumpkin pieces from the store.
If you don't have a convection oven, roast the pumpkin a little longer until fork-tender and the edges are golden brown.
Keep leftovers in an airtight container stored in the fridge for 3-4 days.