Preheat the oven to 400°F.

In a small saucepan over high heat, bring vegetable broth to a boil. Stir in garlic powder, bay leaves, 1 teaspoon coarse Kosher salt, ½ teaspoon black pepper, 1 tablespoon of avocado oil, and quinoa. Reduce heat to low and place the lid on the saucepan. Simmer for 15 minutes, or until the liquid is absorbed and quinoa is fork tender. Remove from the heat.

While the quinoa is cooking, toss the butternut squash onto a rimmed baking sheet with remaining salt, pepper, and avocado oil. Place in the oven, and bake for 18-20 minutes, or until the squash begins to lightly brown and become tender. Remove from the oven, and toss in the chickpeas. Roast another 5 minutes, or until the chickpeas begin to lightly brown. Remove from the oven, and toss in the pecans. Return to the oven, and bake for 2 more minutes, being careful to watch closely so the pecans do not burn. Remove from the oven, and set aside.

While the squash mixture is roasting, make the balsamic vinaigrette by placing all the ingredients into a small glass jar with a lid. Tightly screw the lid on and shake vigorously to blend well. If you do not have a glass jar, you can place all ingredients in a medium mixing bowl, and whisk vigorously until the mixture is well combined. You may also place all ingredients into a blender, and blend until well combined.

Once all the ingredients are cooked, build your bowl. Divide quinoa, the butternut squash mixture, a handful of greens, some sliced apples, and a bit of feta cheese among four bowls. Top with the desired amount of balsamic vinaigrette, and enjoy!

This is a PERFECT make-ahead meal, because everything can be prepared and stored separately in the refrigerator. Simply serve it as noted above when ready to eat. You can also build several bowls at once and store them in airtight containers in the refrigerator for super quick, healthy, and easy lunches all week long.

This salad can be served warm, room temperature, or cold.