Preheat the oven to 400°F (200°C).

For the candied pepitas and walnuts, combine the pepitas, walnuts, brown sugar, cinnamon, nutmeg, smoked paprika, tamari, and olive oil in a bowl. Stir until the nuts and seeds are evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake for 10–12 minutes, stirring once halfway through, until the nuts and seeds are toasted and the maple coating is bubbling. Let cool completely before breaking apart any clusters.

For the roasted pumpkin, place the diced pumpkin on a baking sheet. Add the sage, coriander, rosemary, garlic, olive oil, and salt, and toss thoroughly to coat. Spread the pumpkin in a single layer. Roast at 400°F (200°C) for 25–30 minutes, stirring once halfway through, until tender and browned around the edges. Let cool slightly.

For the vinaigrette, combine the apple cider, apple cider vinegar, brown sugar, orange zest, shallot, Dijon mustard, olive oil, and salt in a jar or small bowl. Shake or whisk until emulsified.

Place the arugula, kale, and radicchio in a large serving bowl. Add the roasted pumpkin and dried cranberries. Drizzle with the vinaigrette and toss gently until the greens are evenly coated. Top with the candied nuts and dill sprigs and serve immediately.