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In a small blender, add the pecans, garlic or onion powder, paprika, garam masala or ground coriander, chili powder, and salt. Blitz for 2-3 seconds until the nuts are ground into a coarse powder.
In a bowl, whisk together the olive oil, mustard seeds, garlic, vinegar, salt, and maple syrup.
Slice the oranges into segments, keeping all the juice.
In a large bowl, add the Brussels sprouts, oranges (and their juice), feta, tarragon or parsley, and the dressing. Toss to combine. Season with black pepper and sea salt. Top with smoky pecan crumbs before serving.
This salad can be made up to 4 hours ahead and kept at room temperature. The Brussels sprouts will further soften in this time.