Pecan Kale Salad

2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 1/2 tsp. salt, divided
1 cup whole pecans
1/4 cup pure maple syrup
2 Tbs. olive oil
1/4 tsp. cayenne pepper
1 medium turnip, peeled and grated (1 cup)
1/2 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1/2 cup)
2 green onions, cut thin on diagonal

Dressing
2 Tbs. lemon juice
1 Tbs. grated lemon zest
1 Tbs. olive oil
1 Tbs. soy sauce
2 tsp. agave nectar