Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Let cool, then roughly chop and set aside.
In a small frying pan over medium heat, add bacon and cook for about 5 minutes or until fully cooked. Place cooked bacon onto plate lined with paper towels to absorb the grease. Roughly chop and set aside.
Place the dark chocolate in a double boiler or in a heatproof bowl on top of a boiling saucepan of water. Continuously stir the chocolate until it is melted.
Pour the melted chocolate on a parchment paper-lined baking sheet. Spread the chocolate evenly using a rubber spatula.
Sprinkle the chocolate with bacon, hazelnuts, almonds, pistachios and walnuts. Allow the bark to cool in a refrigerator before serving. Enjoy!
For the vinaigrette:
In a small saucepan over medium heat, whisk maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring the mixture to a boil over medium heat, boiling for 2 1/2 minutes. Remove from heat and stir in olive oil and salt and pepper to taste.
For the salad:
Preheat oven to 400 degrees F. Spray a baking sheet. Drizzle squash with olive oil, and sprinkle with thyme and salt and pepper. Toss to coat. Roast squash for 15-20 minutes, tossing halfway through.
In a large salad bowl, add kale blend, squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss salad. Whisk vinaigrette to evenly mix the oils, then drizzle over the salad. Enjoy!