In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

In a separate pot, cook farro according to package instructions. Drain and set aside.

Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.

In a large mixing bowl, combine cooked quinoa, farro, roasted butternut squash, spinach, red onion, dried cranberries, and walnuts.

Drizzle with dressing and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.