Add the quinoa, salt, and water to a pot with a lid. Cook according to the instructions, about 15 minutes. Reserve 1/3 the quinoa for the Acorn Squash and White Bean Salad.
While cooking, slice the sausage. Heat a large skillet over medium heat with a little olive oil. Add the sausage and cook 3-4 minutes on one side. Flip as best you can and quickly cook the other side. Remove the sausages from the pan.
If too dry, add a little more olive oil. Add the Onion and Bell peppers and cook, stirring often, for 4-6 minutes until softened. Add some kosher salt and pepper. Add the Roasted Diced Acorn Squash and garlic and cook for about 30 seconds, stirring, until fragrant. Add the smoked sausage back and the Chopped Kale and cook, stirring, until wilted, 1-2 minutes. Remove from heat. Once quinoa is finished, stir into the skillet (you can also just put on the bottom of your serving dishes, but we find the quinoa absorbs some of the delicious flavors best if added together).
To serve, add to the plates and top with dried cherries, crumbled goat cheese, and Green onions. Drizzle with Miso Ginger Tahini Dressing.

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