Peel the pumpkin and remove the seeds. Dice pumpkin into ½-inch cubes. Add to a bowl and toss with the shallots, olive oil, salt, thyme, cinnamon, garlic powder, and pepper until well coated.
Transfer to a baking sheet and roast for 25-30 minutes at 375˚F, stirring once or twice, until fork tender.
Whisk together the dressing ingredients in a small bowl.
Prepare the quinoa according to package directions.
In a large bowl, combine kale, roasted pumpkin, quinoa, walnuts, and cranberries. Pour the dressing over and toss well to coat.