For the vinaigrette:
In a small saucepan over medium heat, whisk maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring the mixture to a boil over medium heat, boiling for 2 1/2 minutes. Remove from heat and stir in olive oil and salt and pepper to taste.
For the salad:
Preheat oven to 400 degrees F. Spray a baking sheet. Drizzle squash with olive oil, and sprinkle with thyme and salt and pepper. Toss to coat. Roast squash for 15-20 minutes, tossing halfway through.
In a large salad bowl, add kale blend, squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss salad. Whisk vinaigrette to evenly mix the oils, then drizzle over the salad. Enjoy!
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.