Prep: 1. Preheat oven to 400° 2. Halve, de-seed and cut squash into half moons, toss with olive oil and sea salt on a baking sheet and roast for 20 minutes. 3. Meanwhile, combine quinoa and 2 cups water in a sauce pan. Bring to the boil. Stir, cover and reduce heat to low. Let the quinoa cook for 12-15 minutes or until soft and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. 4. Mince onion. Make: 1. Make dressing: combine vinegar, 2 tablespoons olive oil and onion in jar and shake well. 2. Serve arugula topped with quinoa, squash, goat cheese, pumpkin seeds, and dressing.