Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat.
In a measuring cup or small bowl, whisk together the ingredients for the dressing. Set aside.
Next prepare the pecans. In a separate small bowl, whisk togehter the syrup, olive oil, and salt. Add the chopped pecans and toss until evenly coated. Spread out on the baking sheet then bake for 5-7 minutes, until toasted. Be sure to keep an eye so that they don't burn as oven temperatures can vary. Once they are done remove from the oven and set aside.
Meanwhile, prepare the salad. Add the kale to a large bowl then pour the dressing over top. Using your hands, massage the dressing into the kale until it begins to slightly wilt and is evenly coated. Top with chopped onion, strawberries, maple pecans and avocado.
Lastly, add the tempeh to a greased skillet and cook over medium heat until crispy, about 5-10 minutes. Add to the bowl with the salad. Serve immediately and enjoy!
This recipe serves 2 large salads or 4 small. Nutrition facts are for 4 servings, or 1/4th of the recipe.