Preheat oven to 425 degrees F.
Place the diced butternut squash on a rimmed baking sheet, and drizzle them with olive oil. Season generously with salt and pepper and transfer to oven. Roast them for 20 minutes, flip them, and continue roasting them for another 20 minutes, or until golden. Then reduce the oven temperature to 350 degrees F.
Meanwhile, in a medium pot, combine the quinoa, a large pinch of salt and 1 cup water. Bring the water to a boil over high heat. Then cover the pot with a lid and reduce heat to low. Cook the quinoa for about 12 minutes. Remove the lid and continue to cook, stirring occasionally until the water has evaporated and the quinoa is tender but still al dente, about 4 minutes more.
Place the sunflower seeds on a rimmed baking sheet. Drizzle with 1 teaspoon olive oil, season generously with salt and pepper, and sprinkle with cayenne pepper. Toss them to coat well with the seasoning, and transfer them to the oven. Roast the sunflower seeds until they are toasted and fragrant, about 10 minutes, stirring halfway through. Remove from the oven and let them cool.
Divide the greens, chicken, tomatoes, parsley leaves, avocado, apple, red onion, shaved parmesan, quinoa, butternut squash, and sunflower seeds among two serving bowls. Dress with White Balsamic Vinaigrette and serve.