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.
FOR THE THANKSGIVING SALAD:
place the field greens in a large serving bowl. Add the roasted butternut squash, pecans, and gorgonzola. Toss until the toppings are evenly distributed.
Serve, passing the cranberry vinaigrette separately.
*The Cranberry Vinaigrette recipe makes 1 1/2 cups of dressing.**The nutrition information for this recipe is approximate, depending on the prepared ingredients that you use in this recipe.