Preheat oven to 400 degree f.
Peel and cube butternut squash in small chunks. Toss with olive oil, sea salt, and black pepper.
Bake squash for 15-18 minutes, until tender, but not too soft (it will continue to cook a bit after removing it from the oven).
Add a cup of millet and 2 cups water to a saucepan. Bring to a boil, then reduce heat, and continue to cook for 15-20 minutes, until liquid is absorbed.
Remove millet from heat, but leave covered for an additional 10 minutes. Then, fluff with a fork.
If serving the salad hot, mix together the millet, butternut, spinach, then drizzle with olive oil, red wine vinegar, lemon juice, and dijon. Mix together well, then top with dried cherries and pumpkin seeds.
If serving the salad cold, chill the butternut squash and millet. Once cool, mix the rest of the salad ingredients together, and top with cherries and pumpkin seeds.