Preheat the oven to 400 degrees. Toss the cubed butternut squash in 2 teaspoons of the olive oil and sprinkle with cracked sea salt. Spread the squash onto a baking sheet in a single layer. Pace into the preheated oven and bake for 25 minutes. Remove from oven and allow to cool for 5-10 minutes.

When the squash has cooled, combine it in a mixing bowl with the quinoa and stir in the goat cheese and parsley.

In a small bowl, combine the remaining tablespoon of oil, the orange juice, lemon juice, cider vinegar and honey and stir together until combined. Pour over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.