Butternut Squash, Kale and Farro Salad

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4 cups pre-cut peeled and cut (½-inch chunks) fresh butternut squash

1 medium red onion, sliced

4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling

Kosher salt and freshly ground black pepper

½ cup golden raisins

2 tablespoons white wine vinegar

1 teaspoon grainy mustard

Pinch ground cayenne

2 ½ cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)

1 shredded rotisserie chicken breast

3 ounces smoked Gouda, very finely diced

½ cup walnut halves, toasted and coarsely chopped

3 cups baby kale

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