Preheat the oven to 200°C fan / 225° C.
Cook the quinoa according to the instructions on the packet.
Cut the butternut squash in half and slice it into thin slices. Place the butternut squash in a bowl and drizzle over a teaspoon of oil over and season with salt and pepper. Mix with your hands so each piece of butternut squash is lightly covered with oil
Place on a lined baking tray and bake for 20-25 minutes, or until soft and slightly golden.
Toast the pumpkin seeds in a hot pan with a little bit of oil until they are slightly golden. Remove from the pan, transfer the seeds over to a clean plate and set aside.
Cut of the stalks (reserve 2 stalks) from the fennel and finely slice it (use a mandolin if you own one). Set aside.
Make the dressing by placing the lemon zest, lemon juice, chopped chilli and grated fennel stalk into a bowl. Gently pour over extra virgin olive oil whilst whisking so the oil emulsifies with the lemon. Add salt and pepper to taste (and perhaps a SMALL pinch of sugar if needed)
Assemble the salad by mixing the spinach, parsley, roasted butternut squash, quinoa sliced fennel and toasted pumpkin seeds and drizzle over the vinaigrette!