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In a medium bowl, add the sliced strawberries and sugar. Gently toss to evenly coat them with the sugar and set aside for 5 minutes.
In a large salad bowl, combine the olive oil, balsamic vinegar, water, Dijon mustard, salt, and pepper. Whisk until creamy. Taste and adjust seasoning levels. Set aside.
Toast the nuts or seeds on a pan over medium heat. Be careful because they can burn quickly. As soon as they begin to very slightly charred, turn off the heat and remove the nuts or seeds from the pan. Set aside.
Whisk the dressing one more time and add the kale. Using your hands, gently massage the kale until evenly coated with the dressing.
Add half of the strawberries and pecans and mix well.
Top with the rest of the strawberries, nuts or seeds and feta cheese and serve immediately. Doesn't store well.