On a parchment-lined baking sheet lay bacon out flat. Press fresh sage leaves flat on top and cover with another piece of parchment. Bake for 15–20 minutes at 375°, until lightly crisp.

Peel the potatoes and cut into quarters.

Blanch the cut-up kale by immersing it into pot of boiling water for 2–3 minutes, until it turns bright green. Remove from heat and place kale into an ice bath immediately. Remove and transfer to a salad dryer. Spin to dry. Transfer to a large salad bowl.

Peel golden beets and place into boiling water seasoned with salt and apple cider vinegar. Boil for 10–12 minutes on high heat. Let cool and slice into large matchsticks.

Peel and dice butternut squash into ¾-inch cubes. In large skillet, place olive oil and sauté squash with salt and pepper until tender and golden brown.

Top the kale with potatoes, beets, butternut squash, eggs, bacon and sage.

Make the dressing: Combine shallots and olive oil in a small skillet and cook on medium heat until shallots are soft. Add apple cider vinegar and sugar. Cook on low until sugar has dissolved, then add mustard, salt and black ground pepper. Drizzle over kale salad hot and toss to coat.

Top with dates, goat cheese, pomegranate seeds and candied pecans. Serve immediately.