In a large bowl, pour the Stonyfield  Organic Low Fat Plain Yogurt in the bowl. Then add in the pumpkin puree, pumpkin pie spice, maple syrup, and unfiltered apple cider vinegar. Whisk together then begin to slowly whisk in the flax oil and water. Whisk until well mixed for about 30 seconds.

Pour into a dressing container or mason jar and refrigerate for up to 1 week (or expiration date on yogurt container).

Divide chopped romaine lettuce between four large pasta-size bowls. Then divide the cooked quinoa, roasted butternut squash, and roasted beets evenly among the salad bowls.

Dice an apple and divide evenly among bowls. Sprinkle on the pecans and dried cranberries, and repeat until each bowl has the toppings. Then pour the Pumpkin Yogurt Dressing on top. Enjoy immediately.