Autumn Kale and Pecan Salad

See above for tips on how to best prepare the quinoa and cook the butternut squash.
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.
Wash the kale and pat dry with paper towels. Remove the leaves from the stems before using a knife to roughly chop the leaves.
Add the kale to the salad bowl and use the salad tongs to massage the kale. The vinaigrette will help soften the kale.
Add the cooked quinoa and dried cranberries to the salad bowl. Toss to combine, then transfer to a large serving plate if desired.
Top with the pecans, roasted butternut squash, sliced apples and figs.
Garnish with crumbled goat cheese and the rest of the vinaigrette. Toss to combine, then serve and enjoy.