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Preheat oven to 400°F. Toss cherry tomatoes with a drizzle of olive oil and a pinch of salt. Roast for 15-20 minutes until caramelized and slightly blistered. Set aside.
In a small pan over medium heat, add pecans, maple syrup, sea salt, and cinnamon (if using). Stir frequently for about 3-4 minutes until the pecans are coated and slightly toasted. Transfer to parchment paper to cool.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth.
In a large bowl, toss radicchio and arugula, add dressing and toss.
Top with sliced hearts of palm, roasted tomatoes, maple pecans and avocado. Toss and enjoy