Toast the pecans in a dry pan, then add maple syrup and cayenne. Stir until glossy and sticky, then cool.
Whisk or shake the olive oil, apple cider vinegar, orange juice, Dijon mustard, and maple syrup in a jar until emulsified to make the vinaigrette.
Toss the cabbage, radicchio, cucumbers, apples, edamame, and feta with the vinaigrette.
Top the salad with the sticky-sweet pecans.
