In a small saucepan over high heat, bring vegetable broth to a boil. Stir in garlic powder, bay leaves, 1 teaspoon coarse Kosher salt, ½ teaspoon black pepper, 1 tablespoon of avocado oil, and quinoa. Reduce heat to low and place the lid on the saucepan. Simmer for 15 minutes, or until the liquid is absorbed and quinoa is fork tender. Remove from the heat.
While the quinoa is cooking, toss the butternut squash onto a rimmed baking sheet with remaining salt, pepper, and avocado oil. Place in the oven, and bake for 18-20 minutes, or until the squash begins to lightly brown and become tender. Remove from the oven and toss in the chickpeas. Roast another 5 minutes, or until the chickpeas are lightly brown. Remove from the oven and toss in the pecans. Return to the oven, and bake for 2 more minutes, watching closely so the pecans do not burn. Remove from the oven and set aside.
While the squash mixture is roasting, make the balsamic vinaigrette by placing all the ingredients into a small glass jar with a lid. Tightly screw the lid on and shake vigorously to blend well. If you do not have a glass jar, place all ingredients in a medium mixing bowl and whisk vigorously until the mixture is well combined. Alternatively, mix all ingredients in a blender.
Once all the ingredients are cooked, build your bowl. Divide quinoa, the butternut squash mixture, a handful of greens, and sliced apples among four bowls. Top with the desired amount of balsamic vinaigrette and enjoy.