Step 1

See above for tips on how to best prepare the quinoa and cook the butternut squash.

Step 2

Make the vinaigrette in a mason jar. Whisk together the olive oil, maple syrup and seasonings. Pour half of the vinaigrette into the salad bowl and reserve the rest for later.

Step 3

Wash the kale and pat dry with paper towels. Remove the leaves from the stems before using a knife to roughly chop the leaves.

Step 4

Add the kale to the salad bowl and use the salad tongs to massage the kale. The vinaigrette will help soften the kale.

Step 5

Add the cooked quinoa and dried cranberries to the salad bowl. Toss to combine, then transfer to a large serving plate if desired.

Step 6

Top with the pecans, roasted butternut squash, sliced apples and figs.

Step 7

Garnish with crumbled goat cheese and the rest of the vinaigrette. Toss to combine, then serve and enjoy.