Step 1: Roast the Pumpkin

1. Preheat the oven to 190–200°C (375–400°F).
2. Spread cubed pumpkin over a large baking tray. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
3. Roast for about 50 minutes, or until the pumpkin is tender inside and crispy outside.

Step 2: Roast the Pumpkin Seeds

1. Grease a small baking tray.
2. Pat the washed pumpkin seeds dry, then mix them with olive oil, salt, garlic powder, chili powder, paprika, and maple syrup in a bowl.
3. Spread the seeds over the tray and roast in the oven for 10–15 minutes, or until crispy. Let cool completely.

Step 3: Caramelize the Pecans

1. Heat a small frying pan over medium-high heat. Add the pecans and toast for 2 minutes on each side.
2. Add maple syrup and salt, stirring to coat the pecans. Toast for another 2–3 minutes, then remove from heat and set aside.

Step 4: Cook the Quinoa

1. Rinse 1 cup quinoa and add to a pot with 2 cups salted water or vegetable broth.
2. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
3. Stir in the baby spinach while the quinoa is still warm to allow it to wilt slightly.

Step 5: Make the Dressing

1. Combine orange juice, olive oil, apple cider vinegar, maple syrup, salt, and garlic powder in a jar.
2. Shake well to combine.

Step 6: Assemble the Salad

1. In a large bowl, combine the quinoa-spinach mixture, roasted pumpkin, and dried cranberries. Stir gently to mix.
2. Just before serving, top with the toasted pecans, roasted pumpkin seeds, and drizzle the dressing over the salad.