Preheat oven to 350°F (175°C). In a small bowl toss pecan halves with maple syrup (or honey), melted butter, brown sugar, smoked paprika, cayenne, and fine salt until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake 8–10 minutes, stirring once halfway, until fragrant and lightly caramelized. Remove and cool; they will crisp as they cool.

Bacon

Cook bacon

Cook bacon until crisp using your preferred method (pan-fry over medium heat 6–8 minutes, flipping; or bake at 400°F/200°C for 15–18 minutes). Transfer to paper towels to drain and cool, then chop into bite-sized pieces.

Honey Mustard Vinaigrette

Make vinaigrette

In a jar or small bowl combine Dijon mustard, honey, apple cider vinegar, and lemon juice. Slowly whisk (or shake in a closed jar) while streaming in the olive oil until emulsified. Season with salt and pepper to taste. Taste and adjust sweetness, acidity, or seasoning as needed. Refrigerate until ready to use; bring to room temperature before dressing salad if chilled.

Salad Assembly

In a large bowl, combine the chopped kale and romaine. Sprinkle the coarse salt over the greens and massage gently with your hands for 30–45 seconds to soften the kale and help the leaves wilt slightly.

Add the quartered strawberries, diced avocado, and thinly sliced red onion to the greens. Toss gently to distribute without mashing the avocado.

Crumble the goat cheese over the salad and sprinkle the Parmesan/Asiago shavings. Add the chopped crisp bacon, spiced pecans, and croutons.

Just before serving, drizzle the honey mustard vinaigrette over the salad — start with about half the vinaigrette, toss gently, and add more to taste (roughly 2–3 tablespoons per serving is typical). Season with freshly ground black pepper and a light sprinkle of flaky sea salt if desired.

Serve immediately on individual plates or family-style so croutons and nuts remain crisp.