For the pecans, preheat oven to 325°F. Place nuts on a parchment-lined baking sheet. Bake 5 minutes.
Whisk together butter and maple syrup. Pour over pecans, season with salt and toss to combine.
Transfer back to oven and bake an additional 10-12 minutes or until maple mixture is thickened, stirring half way through. Allow to cool.
For the dressing, stir together balsamic and lemon in a bowl. Slowly whisk in oil. Season with salt.
In a large bowl, combine kale, persimmons and pomegranate arils. Drizzle over dressing and toss to combine. Separate into serving dishes. Top with pecans and crumble over feta. Enjoy.