kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

INGREDIENTS

medium delicata squash

1 tbsp

extra-virgin olive oil

1/2 tsp

coarse kosher salt

Freshly ground pepper

12 cups

clean, torn lacinato kale leaves (no ribs or stems)

1/2 cup

maple sherry, cranberry or walnut balsamic vinaigrette

1/2 cup

crumbled fresh chevre

1/4 cup

dried sweetened cranberries

2/3 cup

sweet and spicy pecans or purchased spiced nuts