Start by de-stemming the kale and chopping it into bite sized pieces
Peel, seed and cube the butternut squash to get ready for roasting. Layer in a single layer on oiled baking sheet. Roast in 400 degree oven for 25 to 30 minutes or until desired tenderness. Let cool.
While squash is roasting, cut up bacon into 1 inch sized pieces and cook in the skillet, low and slow, until browned. With a slotted spoon scoop bacon out onto a paper towel to absorb any excess grease.
In a dry, small skillet over medium heat, toast the pumpkin seeds until golden brown.
Once butternut squash is cool, place kale in a big bowl, drizzle with olive oil and gently massage for a bit. This helps to tenderize the kale, giving it a softer texture.
Add the squash, bacon, pumpkin seeds, pomegranate seeds and goat cheese into the large salad bowl.
Drizzle white balsamic over the top of the salad and follow up with salt and pepper.
TOSS and ENJOY!!!!!