Chop and wash all vegetables. I massaged my kale by adding in a few drops of oil to the kale in a bowl. Then using my hands, I massaged the oil into the leaves, and let sit for a few minutes. Add the rest of the vegetables and the strawberries to the kale. Set aside.

Heat a pan (I used a cask iron pan) over medium heat. Add 1/2 cup of raw pecans to the pan. Toast for about 6 minutes, flipping the pecans every once in awhile. If desired, once the pecans are looking toasty,  add 1 teaspoon of maple syrup to the pecans and toss evenly. As soon as the pecans are coated with the maple syrup, have a piece of parchment paper waiting off to the side and let the pecans cool on this. Try to separate the pecans so they don't stick and clump together. Once cooled (~10 minutes), add to the salad.

For the dressing, add all the ingredients, except the poppy seeds to a blender and blend until combined. once blended, stir in the poppy seeds.

Top the salad with the dressing. I didn't end up using all of the dressing, but that was just a personal preference. So add some of the dressing, toss and taste.