Pre-heat oven to 300 degrees. Line a baking sheet with SILPAT.
Whisk egg white briskly for 30 seconds. Toss pecan halves in egg white until coated, then add pecans and brown sugar to a small resealable bag. Toss until brown sugar coats pecans.
Bake for 40 minutes, flipping halfway through. Set aside to cool.
Whisk together all dressing ingredients. Set aside.
Add kale, shredded brussels sprouts, carrots, dried cranberries, and apples to a large serving dish. Toss with dressing and top with candied pecans before serving.