Butternut Squash, Kale and Farro Salad

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4 cups pre-cut peeled and cut (1/2-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 

1/2 cup golden raisins 

2 tablespoons white wine vinegar 

1 teaspoon grainy mustard 

Pinch ground cayenne 

2 1/2 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 

1/2 cup walnut halves, toasted and coarsely chopped 

3 cups baby kale