Cook quinoa according to package directions. Remove from heat and let cool slightly.

Preheat the oven to 425°F.

Slice the acorn squash into 1½-inch pieces (I sliced mine into rings), then place onto a baking sheet. Drizzle with 1-2 tablespoons oil and sprinkle with salt and pepper. Roast for about 20-25 minutes, flipping halfway through.

Slice the pears and place on a separate baking sheet. Drizzle with 1-2 tablespoons oil and sprinkle lightly with salt and pepper. When you have 10 minutes left on the acorn squash, place the pears in the oven and roast for about 10-15 minutes, flipping halfway through.

Meanwhile, blend all dressing ingredients together, adding more water, if needed.

When the acorn squash is done roasting, remove from the oven and let cool slightly. Once the squash is cool enough to handle, peel off the skin, and dice.

Remove the pears from the oven and either leave as-is, or dice into smaller pieces.

Place the arugula into a large bowl, then add the quinoa, beans, acorn squash, and pears. Toss well with dressing and top with Parmesan cheese.