Preheat oven to 350℉ or 176℃. Slice the baguette to 1/2 inch and lay slices on a baking sheet with parchment paper. Then brush each slice on both sides with olive oil, sprinkle with salt and pepper. Bake for 15 minutes until golden, flipping halfway through. Once slightly cooled, break into bite size pieces and set aside.
Using a large bowl, add the kale and drizzle with a small amount of olive oil, then lightly massage the kale leaves until they begin to get soften. Add the remaining ingredients, cherry tomatoes, cucumbers, parsley, white beans and basil.
Using a measuring cup, add and combine olive oil, apple cider vinegar, garlic, honey, dijon mustard, lemon juice, salt and pepper.
Add the baguette pieces to the salad bowl and drizzle with the dressing and toss. Garnish with basil leaves and enjoy!
