In the Cucina with La Gazzetta: Autumn Panzanella - La Gazzetta Italiana

Ingredients

• 3 T. Red wine vinegar
• 1 T. Balsamic vinegar
• 2 T. Maple syrup
• 2 tsp. Dijon mustard
• ½ C. Extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• ½ Small red onion - thinly sliced vertically
• 1 Small butternut squash - peeled, cubed and seeded (½-inch cubes)
• 2 T. Extra-virgin olive oil
• 1-2 C. Brussels sprouts leaves or shredded Brussels sprouts
• 1 Container (5-oz.) baby arugula
• ½ C. Freshly grated Parmesan cheese
• ¼ C. Pumpkin seeds - toasted if desired