• In a cast iron skillet, cook the bacon over medium-high heat until crisp and browned, approximately 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate to drain excess fat.
• In a large mixing bowl, combine the apple cider vinegar, diced shallot, and Dijon mustard. Whisk together and allow the mixture to rest for 5 minutes. Gradually whisk in the olive oil and honey, then season with kosher salt and freshly ground black pepper to taste. Add the shredded kale to the bowl and massage gently for about 1 minute.
• Top the kale with the cooked bacon, diced apple, sliced celery, cranberries, crumbled feta, and candied pecans. Gently toss the salad to combine all ingredients evenly.

For the Candied Pecans

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
• In a medium bowl, whisk the egg white until frothy, around 1-2 minutes. Add the sugar, kosher salt, pumpkin pie spice, and cayenne pepper, whisking until well incorporated.
• Fold the pecan halves into the egg white mixture, ensuring they are thoroughly coated. Spread the pecans in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 25-30 minutes, stirring halfway through to promote even baking. Allow the candied pecans to cool completely before using in the salad.