Toss the root veggies and season with salt and pepper, drizzle with olive oil, and spread onto a large sheet pan and roast until al dente, about 20-30 minutes. Remove from oven and set aside.
In a sauté pan over medium heat, cook the bacon until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
In the same sauté pan with the bacon fat, add the kale and cook for 5 minutes or until wilted. Add the cider and vinegar; cover and cook for about 10 minutes.
Add the diced apple, the roasted veggies, and simmer for five minutes. Garnish with the crumbled bacon, salt and paper to taste, and serve.