In a large stockpot on medium high heat, add the chicken broth and dried cherries.
Chop up spinach and place into a mixing bowl. Roughly chop sage and parsley and add to same bowl.
Cut cooked butternut squash into cubes.
Remove about 1 teaspoon of zest from the orange and roughly chop.
Add quinoa to the bubbling chicken broth and cherries. Let come to a rapid boil. Cover and simmer for 12-15 minutes. To make dressing, squeeze in the juice of 1 orange into a mixing bowl. Add vinegar and orange zest, then whisk as you slowly add in the oil. Season with a pinch of kosher salt and some fresh cracked pepper.
After the quinoa is done, turn off heat and let rest for 5 minutes, covered. Stir around and fluff it up, then transfer to a serving dish.
Gently fold in the dried cranberries, squash, spinach, sage and parsley. Drizzle with the dressing.
Chill for 3 hours or overnight, then serve topped with toasted sliced almonds.