Preheat the oven to 400ºF.
Roast the edamame: Transfer the edamame to a large nonstick baking sheet. Toss them with a drizzle of olive oil, onion powder, garlic powder, paprika, and salt to taste. Roast them for about 15 minutes or until golden brown.
Optional: Meanwhile, transfer the sliced red onion to a medium bowl. Add cold water to cover. Set aside for about 10 minutes before draining.
Make the dressing. In a small bowl or large liquid measuring cup, mix the balsamic vinegar, olive oil, sesame seeds, maple syrup, Dijon, and marjoram. Press the garlic into the dressing and mix to combine. Adjust salt and oil to taste.
Combine: Transfer the kale to a large bowl. Add the strawberries, walnuts, edamame, red onion, and farro (if using).Toss with the dressing for serving. Add lemon juice to taste.