Add vegetable broth to a small saucepan and bring to a boil. Once boiling, stir in garlic powder, bay leaves, kosher salt, black pepper, oil, and dried quinoa. Reduce heat to low and cover.
Toss the butternut squash with salt, pepper and avocado oil and spread on a baking sheet. Place in the oven and bake for 18-20 minutes, or until lightly browned.
After the butternut squash is lightly tender add the chickpeas and roast for an additional 5 minutes. Then, toss in the pecans and bake for another 2 minutes to make them lightly toasty and fragrant.
Divide the quinoa, the butternut squash mixture, greens, apples, and feta cheese among four salad bowls. Top with desired amount of balsamic vinaigrette, and enjoy!