Harvest Roasted Squash-Kale Salad Recipe | Wisconsin Cheese

Ingredients

• 1 medium delicata squash (about 1 pound)
• 1/4 cup plus 1 tablespoon olive oil, divided
• Salt and pepper
• 2 tablespoons bourbon
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 3 bunches kale, ribs removed and coarsely chopped (about 9 cups)
• 3 green onions, thinly sliced
• 1/2 cup pecan halves, toasted and coarsely chopped
• 1/4 cup dried cranberries
• 1/4 cup golden raisins
• 4 ounces Deer Creek® The Night Walker cheese, shaved (1 cup)