Preheat the oven to 200°C/392°F conventional or 180°C/356°F fan forced. Line a large baking tray with baking paper or grease a large baking dish with olive oil and set aside.

Add the cubed pumpkin to the baking tray or dish, drizzle with olive oil and season with salt and pepper. Toss to combine and then spread out evenly in a single layer. Place into the oven and bake for 30 minutes. After 30 minutes, place the whole garlic cloves with their skin on into the oven with the pumpkin and bake for another 30 minutes. Remove from the oven.

While the pumpkin bakes, tip the flaked almonds and pumpkin seeds onto a small tray and place into the oven to toast for 5-7 minutes or until toasted to your liking. Remove from the oven and tip into a bowl to prevent them from toasting further in the pan.

Meanwhile, add the quinoa to a large saucepan and top with water. Use clean hands to swish the quinoa around in the water to wash. Strain the quinoa through a fine mesh sieve and then return to the pan. Repeat this process another two times. After returning the quinoa to the pan for a final time, top with 2 cups water and place onto the stovetop. Bring to a boil and boil until most of the water has been absorbed. Turn the heat to low and place the lid on the saucepan. Once any liquid has stopped bubbling up through the quinoa, turn off the heat and leave the lid on, allowing the quinoa to steam.

To make the dressing, squeeze the garlic cloves from their skins into a small bowl and use a fork to mash. To the bowl add the balsamic vinegar, maple syrup and wholegrain mustard and whisk to combine. Begin pouring the olive oil into the bowl while whisking and whisk until the dressing is smooth and well combined. Season with a little sea salt flakes to taste.

Once the quinoa and pumpkin are room temperature, assemble the salad. Add the baby spinach to a large salad bowl and top with the cooked quinoa, roasted pumpkin, flaked almonds, pepitas, dried cranberries and thinly sliced red onion. Drizzle the salad with the salad dressing and toss to combine. Top with crumbled feta to serve.