Harvest Roasted Squash-Kale Salad

Wisconsin Cheese Harvest Roasted Squash-Kale Salad Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar can be used in this recipe.


  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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Add Deer Creek’s famous sweet, nutty cheddar to 5-year Wisconsin bourbon, and The Night Walker cheese is born. The butterscotch notes of the cheese are enhanced by the warmth of bourbon and a woodsy bouquet of sandalwood, vanilla, cherry and cinnamon. It's one to try.

write a review