bake the bread
Place a rack in the middle of the oven and preheat it to 210°C / 410°F. Line a small baking sheet with parchment paper. Cut the bread into large slices. Place in the oven and bake for 10 minutes.
roast the vegetables
Line a large baking sheet with parchment paper. Peel the squash, remove the seeds, and cut into large (2-inch) pieces. Peel the carrots and cut them into thicker pieces. Add to the prepared baking sheet. Add the halved head of garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 40 - 45 minutes or until the vegetable is soft.
Combine the olive oil, vinegar, maple syrup, and freshly squeezed mandarin orange juice in a bowl. Season with salt and pepper to taste.
Add the baked bread to a bowl. Squeeze the baked garlic over the bread and discard the baked exterior. Pour in half of the salad dressing. Add the shredded kale, apple wedges, pear wedges, roasted squash, and roasted carrots. Pour the rest of the salad dressing over the vegetables. Toss to combine. Arrange the pomegranate seeds on top and serve.