Roast the pumpkin: preheat the oven to 180°C. Peel the pumpkin and dice it. Season with salt, pepper, chili flakes and drizzle with a teaspoon of olive oil. Arrange on a baking sheet lined with parchment paper and bake in the oven for 30 minutes.
Cook the quinoa: place it in a pot, add 1.5 cups of water and a pinch of salt. Cook covered until tender, for about 15 minutes. Drain.
Pour boiling water over the cranberries and soak for about 5 minutes, drain.
Rinse the kale and dry it. Cut off the soft leaves from the tough center stem and chop them finely. Place in a large bowl, season with salt, pepper, and drizzle with the juice of half a lemon and 1 tablespoon olive oil. Mix thoroughly.
Cut the apple into eighths, cut out the core, then slice thinly. Add to the bowl.
Add the roasted pumpkin, cooked quinoa, cranberries, chopped pecans and crumbled feta. Mix gently.
Make a dressing from the rest of the olive oil, lemon juice and maple syrup (mix the ingredients and season with freshly ground pepper), drizzle over the salad.
