Step 1
Preheat oven to 425°. toss 1 pound pre-cut ½-inch butternut squash and 2 tbsp. extra virgin olive oil Coat a rimmed baking sheet; season with coarse salt and freshly ground pepper. Push the pumpkin to one side and arrange 4 thick-cut bacon slices on the other side. Bake for 9-12 minutes, until bacon is lightly browned. Turn the bacon over and continue baking for 5-10 minutes until crispy. Transfer bacon to a plate.
Step 2
Toss squash and return to one side of baking sheet. Expand ½ cup chopped raw walnuts In single storey on open side. Roast for 5-10 minutes, until the squash is tender and the nuts are golden brown.
Step 3
Meanwhile, bring a small pot of water to a boil. Using a slotted spoon, carefully lower 4 large eggs Get into the water. Cook for 10 minutes. Transfer the eggs to a bowl of ice water and let cool slightly. Remove from water; peel and chop. Set aside.
Step 4
brush 3 tbsp. balsamic vinegar, 2 tbsp. pure maple syrup, 2 tsp. Dijon mustard, 1 tsp. diamond crystals or ½ tsp. Morton’s Kosher Saltand the remaining ¼ cup extra virgin olive oil Emulsify in a measuring cup (alternatively, shake the vinaigrette in a small jar to combine).
Step 5
Using pliers or your hands, throw 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced2 tbsp. Spread the maple vinaigrette in a large bowl. Taste and season with more salt if needed. Let sit for 10 minutes to allow the kale to soften slightly.
Step 6
Roughly chop bacon. Place kale on a plate and top with bacon, pumpkin, walnuts, 1 medium apple (such as Honeycrisp or Gala), cored and chopped, 4 oz. Extra sharp cheddar cheese, preferably aged, shreddedand reserved eggs. Pour remaining maple vinaigrette over top; season with pepper.