Balsamic Fig Vinaigrette:

1. Add all the ingredients into a small mason jar, close with a lid, and shake to combine. Set aside till ready to serve.

Roasted Pumpkin Seeds:

1. Preheat your oven to 350°F (175°C).
2. Spread the pumpkin seeds on a baking sheet, drizzle with the avocado oil and maple syrup. Add the sea salt, crushed red pepper flakes, and smoked paprika. Stir to combine and coat everything well. 
3. Roast in the oven for 8-10 minutes or until the pumpkin seeds are golden and popped here and there. Set aside to cool until ready to serve.

Delicata Squash Kale Salad:

1. Bring the oven temperature up to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Cut the squash into 1cm (0.3”) thick slices and spread on a baking sheet lined with baking paper. 
4. Spray the squash lightly with avocado oil or brush it with oil on both sides. 
5. Sprinkle with dried thyme, sea salt, and freshly cracked black pepper on both sides.
6. Place in the oven on the middle rack and roast for 15 minutes. Flip each slice and roast for 15 more minutes.
7. Take the squash out of the oven and set aside until ready to serve.
8. In a large bowl, mix together the cherry tomatoes, red onion, and baby kale. Toss with the vinaigrette right before serving. Divide into bowls, add crumbled goat cheese, the roasted delicata squash, and a sprinkle of the pumpkin seeds.