Place red onions in red wine vinegar and soak for 15 minutes.
Dice baguette into 1 inch cubes. Place on baking pan and toss with olive oil. Bake for 10 to 15 minutes until bread is slightly golden.
While bread is baking, arrange diced butternut squash on pan. Toss with olive oil, salt and pepper. Once bread is done, put squash in oven and cook for 15 minutes.
While squash is baking, make the dressing. Combine balsamic vinegar, olive oil, mustard, syrup, and garlic.
Combine red onions, kale, apples, cranberries. Add diced butternut squash and bread. Pour balsamic maple dressing on top of salad and toss to coat. Add more olive oil to taste. Top with crumbled blue cheese.