Heat oven to 375F. Line two trays with parchment paper.
Combine the cubed pumpkin, cinnamon, oregano, thyme, chili flakes, salt, pepper and olive oil in a bowl. Toss to coat all the pumpkin pieces. Transfer to one of the trays, spread out evenly. Roast in the oven for 15-20 minutes until browning on the edges and soft when pierced. Remove from the oven and set aside until ready to toss the salad.
Spread the pepitas onto the other lined tray and toast in the oven for 4-6 minutes. Stir part way through. Set aside until ready to toss the salad.
Combine all the dressing ingredients, except the salt and pepper in a mason jar. Close the jar lid and shake well to combine. Taste and season with salt and pepper to your liking.
Add the kale, cranberries, red onion, and feta in a large bowl. Top with pumpkin and pepitas. Toss well to fully combine.
Right before serving, toss the salad with the dressing. Or, put the dressing on the table and dress salads individually.
Pumpkin and Pepitas can be prepared in advance. Pumpkin can be stored in the fridge for up to 2 days. Pepitas can be stored in a sealed container in the pantry for up to 2 months.
Keyword kale, Kale Salad, pumpkin, salad, Thanksgiving