Pre-heat your oven to 400 degrees Fahrenheit.
Line a baking dish with parchment paper.
Spread the bacon slices across the parchment paper in a single layer.
Bake in oven for 13-17 minutes. The cooking time will depend on the thickness of your bacon and your desired level of crispiness.
Remove the bacon from the oven.
Carefully transfer the cooked bacon to a paper towel-lined plate to drain, and set it aside to cool.
Once the bacon is cool enough to handle, chop it into bite-sized pieces.
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, salt, and black pepper.
Stir in a tablespoon of the bacon fat released during cooking (there should be several tablespoons remaining in your baking dish). Set aside.
Add the kale, brussels sprouts, grapes, pears, and scallions to a large bowl. Pour the dressing over the salad and toss until everything is coated.
Add the chopped bacon and pepitas, tossing to combine.
This salad can be served immediately, or covered and stored in your refrigerator for several hours before serving.