Preheat the oven to 180 C. Add the pumpkin cubes to a baking tray and toss with salt. Roast for 30-45 mins until tender.
Add the kale to a bowl and pour over boiling water. Let it sit for 5 mins, then rinse under tap water. Squeeze out any excess water and set aside.
Add the figs to a large, wide pan over medium heat. Add a tiny knob of butter. Cook until the figs start to break down but still hold their shape - a few mins should do it. Season with salt and pepper and set aside.
Add the walnuts and sultanas to the same pan, along with all the ingredients listed above. Cook over a medium heat until the sauce coats the walnuts and becomes a sticky glaze. Set aside.
Add all the dressing ingredients to a bowl and stir. Taste and adjust seasoning.
To serve, toss a bit of the dressing through the kale. Massage it well into the kale, then spread it out on a large plate.
Toss the pumpkin, figs, and candied walnuts together with the remaining dressing. Layer over the kale. Crumble over the feta and serve.