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Preheat oven to 350 degrees and line a small metal baking sheet with parchment paper.
Start by adding the jam, butter, thyme and salt to a microwave-safe bowl. Warm for 15-30 seconds, until butter has softened and stir to combine. Add in the pecans, walnuts and pumpkin seeds and toss to coat. Spread on the baking sheet and bake for 13-15 minutes until golden and crisp. Remove and set aside to cool completely. They will harden as they cool.
Add the kale to a large bowl and drizzle with lemon juice. Optional to add a drizzle of olive oil as well before massaging for extra flavor and tenderness. Use your hands to massage for 15-30 seconds until tender. Add in the brussels sprouts and quinoa and toss to combine. Top with the sliced apples and sprinkle with dried cranberries.
Add all the ingredients for the dressing to a jar and whisk to combine. Season to taste with salt and pepper.
Pour the dressing over the salad right before serving and top with candied nuts.