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Heat heavy skillet over high heat 3 minutes. Add pecans, heat 1 minute. Add brown sugar, cayenne pepper & cinnamon. Stir constantly until sugar melts and coats pecans; about 1 minute. Quickly spread on a sheet of foil; cool and chop.
Combine lemon juice and 2 c. water in 4 qt. bowl. Core, peel, and cut apples into matchsticks. Place in lemon water to prevent browning. Soak apples 1 minute; drain.
Wash kale twice in large sink full of water to remove all dirt. Cut leaves away from stems. Stack cut into 1/3 inch slices.
Layer kale, apples, red onion and parmesan in salad bowl or on a platter; cover. Chill until ready to serve. Prepare dressing in jar, toss with salad just before serving.
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