1. Preheat oven to 350ºF. In a small bowl, soak the cherries in 2 cups of hot water. When they are plump and soft, drain off the excess water.
2. Toss the Brussels sprouts, butternut squash, and sage in 2 oz olive oil. Season with salt and pepper, to taste.
3. Transfer the coated vegetables to a baking sheet. Roast at 350ºF until golden brown and tender.
4. While the vegetables roast, make the Mushroom Vinaigrette. Sauté the mushrooms in 2 oz olive oil over high heat. When the mushrooms are golden brown and tender, stir in shallot and garlic. Season with salt and pepper, to taste. Cook for another 2 minutes until the garlic is fragrant. Shut off the heat, and add in dijon mustard, sherry vinegar, and 3 oz olive oil. Set aside.
5. In a large bowl, mix cherries, roasted vegetables, Mushroom Vinaigrette, arugula, and quinoa together. Season with salt and pepper, to taste. Serve warm, not hot.
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