Cut pumpkin in half and scoop out seeds. Cut into ¾ inch wedges (leave skin on) and toss with olive oil, salt and pepper, and place on a parchment-lined backing sheet and roast in the oven until fork tender, about 30- 35 minutes.
In a large mixing bowl, add cooked rice, kale, apple, scallions, half of the pecans and dried cranberries and give a stir.
Add vinaigrette ingredients and toss. ( Or make it separately, and toss before serving)
Spread out on a platter and tuck warm roasted pumpkin wedges over top. Scattering with remaining pecans and cried canberries.
Add crumbled goat cheese or farmers cheese if you like (feta may be too salty)
Note: You can make maple glazed pecans at the same time (or ahead). In a bowl, toss pecans with maple syrup, and season with salt and pepper. Place on a parchement-lined baking sheet and roast in the oven, 13-14 minutes, giving a stir halfway through. Let them roast until they just darken slightly. Remove from oven, and using a metal spatula, loosen, then let cool 5-10 minutes, and loosen again. Let cool completely. scrape up, breaking apart, and store in an airtight container.
Feel free to sub delicata squash, sliced into rings.