Thanksgiving Salad with Cranberry Vinaigrette

INGREDIENTS

1/2 cup

fresh or frozen cranberries (thawed if previously frozen)

1/4 cup

balsamic vinegar

2 tbsp

chopped red onion

1 tbsp

granulated sugar

1 tbsp

Dijon mustard

3/4 cup

extra virgin olive oil

salt & pepper

12 oz

field greens

3 cups

roasted butternut squash cubes

1 cup

candied pecans

4 oz

crumbled gorgonzola cheese