Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and drizzle with olive oil. Season generously with salt and pepper and transfer to oven. Roast, flipping pieces after 20 minutes, until golden, about 25-30 minutes. Reduce oven temperature to 350 degrees F.
Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
Place sunflower seeds on a rimmed baking sheet. Drizzle with 1 teaspoon olive oil, season generously with salt and pepper and sprinkle with cayenne. Toss to coat and transfer to oven. Roast until toasted and fragrant, about 10 minutes, stirring halfway through. Remove from oven and let cool.
Divide greens, chicken, tomatoes, parsley leaves, avocado, apple, red onion, shaved parmesan, quinioa, butternut squash and sunflower seeds among two serving bowls. Dress with White Balsamic Vinaigrette and serve.
For the White Balsamic Vinaigrette:
Whisk to combine olive oil, white balsamic and dijon mustard. Season to taste with salt and pepper. Dressing can be kept up to two weeks in the refrigerator.