Prepare dressing: whisk together soup, olive oil, nutmeg, and vinegar until smooth and creamy. Set aside.
Add bacon to a large skillet over medium heat. Saute for 5 to 7 minutes, or until crisp. Add in fennel and saute for 5 minutes.
Stir in kale and butternut squash dressing. Mix to incorporate. Cook until kale is slightly wilted and warmed, about 4 minutes. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.