Fall Panzanella Salad | Heinen's Grocery Store

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