Fall Kale Salad - Indiana Kitchen

Ingredients

• 4 c. butternut squash peeled and cubed
• 1 Tbsp. olive oil
• 2 tsp. fresh thyme
• 6 slices Indiana Kitchen Bacon, cooked crumbled
• 1/2 c. walnuts chopped
• 1/2 c. red onion thinly sliced
• 3 oz. crumbled blue cheese or substitute with goat cheese or feta
• 5 oz. baby kale and spinach blend
• 1/3 c. dried cranberries
• 3 Tbsp. real maple syrup
• 2 1/2 Tbsp. apple cider vinegar
• 2 tsp. Dijon mustard
• 1 clove garlic clove, minced
• 2 1/2 tsp. finely chopped fresh rosemary
• salt and freshly ground pepper
• 1/3 c. olive oil