Preheat your oven to 350°F (175°C). In a mixing bowl, combine pecans with maple syrup, brown sugar, pumpkin spice, kosher salt, and cayenne pepper. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 5-8 minutes until golden and fragrant, stirring halfway through. Allow to cool completely.

In a skillet over medium heat, cook thick cut bacon until crisp, about 4-7 minutes. Transfer to a plate lined with paper towels to drain grease. Once cooled, crumble into pieces.

In a large mixing bowl, combine shredded kale, baby kale and spinach mix, sliced honey crisp apples, dried cherries, crumbled goat cheese, shaved pecorino, and sliced red onion. Toss well.

In a food processor, blend together apple cider vinegar, Dijon mustard, fig preserves, fresh thyme, black pepper, and a pinch of salt. Gradually add olive oil while blending until emulsified. Adjust seasoning if needed.

Toss the salad ingredients until well coated. Just before serving, sprinkle with cooled candied pecans and crumbled bacon. Drizzle with vinaigrette and toss again. Serve immediately.