Fall Panzanella Salad

Name: Fall Panzanella Salad
Cuisine: European, Italian, Mediterranean
Ingredients: ½ red onion, thinly sliced; 1 loaf Mediterra Bakehouse Mt. Athos Fire Round, cut into 1-inch cubes; 12 oz. Heinen’s halved Brussels sprouts; 1 small delicata squash, cut into ¼-inch-thick slices, then halved; 6 cups dinosaur kale, stem removed and shredded; 1 apple, thinly sliced; ¼ cup pumpkin seeds; ¼ cup dried cranberries; 4 oz. Heinen’s goat cheese, crumbled; ¼ cup + 2 Tbsp. red wine vinegar; ¼ cup Heinen’s extra virgin olive oil, divided; Sea salt; Freshly cracked black pepper; ½ cup Heinen’s extra virgin olive oil; ¼ cup red wine vinegar; ¼ cup Heinen’s balsamic vinegar; 1½ Tbsp. Heinen’s pure organic maple syrup; 1 Tbsp. fresh oregano, chopped; A pinch of sea salt; A dash of black pepper