Harvest Roasted Squash-Kale Salad

Instructions

1. Heat oven to 425°F.
2. Cut top and bottom off of squash. Cut squash in half lengthwise; remove seeds and discard. Cut squash widthwise into 1/4-inch slices. Toss squash with 1 tablespoon olive oil on a greased 15 x 10-inch baking pan. Arrange squash in a single layer. Lightly season with salt and pepper.
3. Bake for 25-30 minutes or until squash is tender, turning once. Cool completely on a wire rack.
4. Whisk the bourbon, red wine vinegar, honey and Dijon mustard in a small bowl. Slowly whisk in remaining olive oil. Season with salt and pepper.
5. Massage kale with 1/4 cup vinaigrette in a large serving bowl until just softened and wilted. Top with the squash, green onions, pecans, dried cranberries and raisins. Drizzle with remaining vinaigrette. Sprinkle with The Night Walker.