Place butternut squash on a roasting tray, toss with olive oil, roast 20 minutes or until brown and crispy. Allow to cool.
Meanwhile, combine quinoa and broth in a saucepan and bring to a simmer. Reduce heat to low and cover. Cook for 20 - 25 minutes, until cooked through. Remove from heat and allow to sit covered for 5 more minutes.
While quinoa cooks, toast hazelnuts in a pan until fragrant but not browned.
Crush the hazelnuts until they are rough halves and quarters.
Once quinoa and butternut squash is cooled, combine with other salad ingredients, adding mint and hazelnuts at the ends.
Dress with lemon juice, olive oil, and salt to taste.