Preheat an oven. Combine olive oil, apple cider vinegar, dijon, honey, minced shallot, sliced chives, chopped tarragon, Kosher salt and black pepper in a mason jar, then secure with lid and shake vigorously.
Place cubed butternut squash on a rimmed baking sheet, then drizzle with olive oil, kosher salt, garlic powder, ground cinnamon, black pepper, and a generous pinch of cayenne pepper. Transfer to the preheated oven and cook. Carefully remove, then flip.
When you flip the squash, add 1 can of drained, rinsed, and dried chickpeas. Add another drizzle of olive oil, then return the sheet pan to the oven. Cook until the squash is tender and the chickpeas are crunchy.
Place cooked quinoa and the thinly sliced kale leaves in a very large mixing bowl. Add the roasted squash, chickpeas, matchstick apple pieces, pepitas, goat cheese, and chopped parsley, chives, tarragon, and chervil. Drizzle the honey mustard vinaigrette on top, then toss really well. Taste and adjust seasoning!