Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly into a single layer and roast for 25-30 minutes until tender and golden brown, turning halfway through.

Thoroughly rinse the quinoa in a fine-mesh sieve. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the quinoa and toast for 3-4 minutes until fragrant. Pour in the vegetable stock and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat, let steam covered for 5 minutes, then fluff with a fork.

Chop the fresh parsley, slice the scallions, extract the pomegranate seeds, and crumble the feta cheese.

In a small bowl or jar, vigorously whisk together 2 tablespoons of olive oil, the pomegranate molasses, fresh lemon juice, salt, and black pepper until completely emulsified.

In a large bowl, gently combine the fluffed quinoa, roasted butternut squash, pomegranate seeds, dried cranberries, crumbled feta, pumpkin seeds, parsley, and scallions.

Pour the dressing over the salad and toss gently to combine. Transfer to a serving platter and finish with an extra decorative drizzle of pomegranate molasses if desired. Can be served warm, room temperature, or cold.