Harvest salad for when it finally feels like fall! Toss butternut squash, chickpeas, red onions and Brussels sprouts in apple cider vinegar, balsamic, evoo, and maple syrup. Roast for 35 minutes at 409 degrees. Toss with kale, apples, toasted almonds, craisons and blue cheese with leftover dressing, salt and pepper. Pour a big glass of red!