Ingredients FOR THE CRANBERRY VINAIGRETTE: 1/2 cup fresh or frozen cranberries thawed if previously frozen 1/4 cup balsamic vinegar 2 Tablespoons chopped red onion 1 Tablespoon granulated sugar 1 Tablespoon Dijon mustard 3/4 cup extra virgin olive oil salt & pepper FOR THE THANKSGIVING SALAD: 12 ounces field greens 3 cups roasted butternut squash cubes 1 cup candied pecans 4 ounces crumbled gorgonzola cheese Instructions FOR THE CRANBERRY VINAIGRETTE: Add the cranberries, vinegar, red onion, sugar, and mustard to a food processor or high-powered blender and process until smooth, about 10-15 pulses. With the processor running on low, slowly pour in the oil until well blended. Transfer the dressing to a medium bowl and season to taste with salt and pepper. Serve or cover and keep in the refrigerator until ready to serve. It’s important to note that you should bring the vinaigrette to room temperature and give it a good whisk before serving. Recipe found at: https://foodfolksandfun.net/thanksgiving-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=496771206_17709460_169074