• Preheat the oven to 200°C/400°F.

For the spice mix:

• In a small bowl, mix together the smoked paprika, fennel seeds, red pepper flakes, fresh thyme leaves, salt and pepper.
  1 teaspoon smoked paprika, ½ teaspoon fennel seeds, ½ teaspoon red pepper flakes, 2 tablespoons fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon black pepper

Roast the pumpkin:

• In a large mixing bowl, toss the prepared pumpkin with 1 tablespoon of the oil and half of the prepared spice mixture. Spread out on a large baking sheet lined with parchment and roast for 20 minutes.
  1 ½ pounds pumpkin or winter squash, 2 tablespoons olive oil

Roast the remaining veggies and chorizo:

• To the bowl you mixed the pumpkin in, add the red onion, chickpeas and chorizo, followed by the remaining 1 tablespoon oil and the remaining half of the spice mixture. Toss well to combine. Add this to the baking sheet with the pumpkin and return to the oven for a further 20 minutes until the pumpkin is tender and everything is nicely golden and a little charred at the edges.
  1 large red onion, 1 15 ounce can chickpeas, 250 g cooking chorizo

Make the dressing:

• In a small bowl or jar with a lid, add the olive oil, apple cider vinegar, maple syrup, smoked paprika, salt and pepper. Whisk or shake well to combine. Taste and adjust seasoning if desired. Set aside.
  ¼ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 4 teaspoons maple syrup, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon black pepper

Make the smoky maple pumpkin seeds:

• Add the pumpkin seeds to a small skillet and place over medium heat. Toast the seeds until they begin to pop, about 3-5 minutes, tossing regularly. Next, add the maple syrup, smoked paprika, red pepper flakes and salt and stir together. Pour onto a piece of parchment paper and leave to cool.
  ¼ cup pumpkin seeds, 1 tablespoon maple syrup, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, ¼ teaspoon flaky sea salt

Assemble the salad:

• Add the roughly chopped kale to a large bowl with a pinch of salt and massage well with your hands for a minute or two until it begins to wilt. Toss through the chopped parsley and cooked quinoa.
  4 cups roughly chopped curly kale, ½ cup fresh parsley, 2 cups cooked quinoa

Dress the salad:

• Once the veggies and chorizo have finished roasting, add these to the bowl with the kale and quinoa. Pour over the dressing and toss well to coat. Break up the cooled pumpkin seeds and sprinkle on top of the salad. Serve and enjoy!