Preheat oven to 350.
Place Pecans on baking sheet, and toast for 7-8 minutes, checking occasionally until lightly browned and fragrant. Set side.
Turn oven up to 400. Place apple, butternut squash, and onions on baking sheet. Drizzle with olive oil, salt, pepper, curry and cinnamon. Roast 20-30 minutes until tender and lightly browned. Set aside.
Cook Quinoa: combine 2 cups of water in medium saucepan and bring to a boil. Add in quinoa, turn down to low, cover and cook 10-15 minutes until liquid is fully absorbed.
To shred brussel sprouts: cut ends off, then cut in half. Place in food processor and pulse until shredded. (Alternately you can also cut them with a knife very finely, if you don’t have a food processor.)
Add quinoa, brussel sprouts, apples, butternut squash, and onions to large bowl. Toss to combine.
Pour in dressing, and toss to combine.
Roughly chop pecans and add to salad.