Step 1
Preheat oven to 425°. Toss 1 lb. precut ½” items butternut squash and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly floor pepper. Push squash to 1 aspect and organize 4 thick-cut bacon slices on different aspect. Bake till bacon is calmly browned, 9–12 minutes. Flip bacon over and proceed to bake till crisp, 5–10 minutes extra. Switch bacon to a plate.
Step 2
Toss squash, then return to 1 aspect of baking sheet. Unfold out ½ cup chopped uncooked walnuts in a single layer on open aspect. Roast till squash is tender and nuts are golden brown, 5–10 minutes.
Step 3
In the meantime, deliver a small saucepan of water to a boil. Utilizing a slotted spoon, fastidiously decrease 4 giant eggs into water. Cook dinner 10 minutes. Switch eggs to a bowl of ice water and let cool barely. Take away from water; peel and chop. Put aside.
Step 4
Whisk 3 Tbsp. balsamic vinegar, 2 Tbsp. pure maple syrup, 2 tsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ¼ cup extra-virgin olive oil in a measuring glass to emulsify (alternatively, shake French dressing in a small jar to mix).
Step 5
Utilizing tongs or your arms, toss 1 bunch Tuscan kale, ribs and stems eliminated, leaves thinly sliced, with 2 Tbsp. maple French dressing in a big bowl to coat. Style and season with extra salt if desired. Let sit 10 minutes to permit kale to melt barely.
Step 6
Coarsely chop bacon. Switch kale to a platter and high with bacon, squash, walnuts, 1 medium apple (similar to Honeycrisp or Gala), cored, chopped, 4 oz. extra-sharp cheddar, ideally aged, chopped, and reserved eggs. Pour remaining maple French dressing over; season with pepper.
