Toast the pine nuts in a dry pan over medium heat until they are evenly toasted, making sure to move them around frequently; this happens fast, so don’t take your eyes off of themCook the bacon on the stove or in the oven until crispy and set aside to cool slightlyRemove the large stem of the kale and chopPlace the kale in a bowl and add a small drizzle of olive oil and use your hands to massage the kale to break it down a bit; i just move the leaves around in my hands to help the kale soften a bitToss the parmesan into the kale and use your hands to toss them together, add a sprinkle of salt and pepperPlace the salad into the desired serving bowlCut the bacon into smaller pieces and sprinkle them over the kalePlace the thinly sliced apples over the top of the kale, drizzle the dressing over the saladSprinkle the toasted pine nuts over the top
Preheat the oven to 425 degreeCut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foilToss the squash with olive oil, salt and pepperBake in the oven until softened all the way through, about 20 minutesRemove from the oven and set aside to cool slightlyCut the baguette on an angle and place on a baking sheet lined with aluminum foilDrizzle both sides with olive oil and place in the broiler until lightly browned on one side and flip over to lightly brown the other sideOnce the bread is cool enough to handle, spread a thin layer of pesto onto the slice and top it with some of the butternut squashCrumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostiniSprinkle some of the pomegranate seeds over the topRepeat until all of the bread slices are coveredPlace the crostini on a platter and add a light drizzle of olive oil
