Preheat oven to 425°F. Line 2 sheet pans with foil. Slice butternut squash halves into 1/4 inch slices. Toss slices with Natural Grapeseed Oil and season with Rancher Rub. Lay flat on the 2 sheet pans. Bake for 20-25 minutes or until tender and starting to brown slightly.
Meanwhile, prepare quinoa according to package directions. Transfer to a bowl to cool.
Once quinoa is cool, add arugula to the bowl and toss quinoa and arugula with Cranberry Poppy Seed Vinaigrette. Season with salt if desired.
Divide mixture among 4 plates. Top with roasted butternut squash, pepitas, pomegranate seeds, and candied pecans.
