Directions:
- Preheat oven to 350°F. T
- Oss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet.
- Bake for 10 minutes, shaking pan once during baking time.
- Let cool.
- Warm a large skillet over high heat, mist lightly with cooking spray and cook corn for about 2-3 minutes, until corn turns slightly brown.
- Let cool.
- Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together.
- Add oil in a slow stream, whisking constantly.
- Season with salt and pepper to taste.
- Toss all salad ingredients together.
- Add vinaigrette, toss well and serve.
- Serves 6-8
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1929.58 Kcal (8079 kJ) | ||
| Calories from fat | 1670.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 185.65g | 286% | |
|---|---|---|---|
| Cholesterol | 130.67mg | 44% | |
| Sodium | 2866.46mg | 119% | |
| Potassium | 529.6mg | 11% | |
| Total Carbs | 56.65g | 19% | |
| Sugars | 40.51g | 162% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 12.3g | 25% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 161.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 410.49 Kcal (1719 kJ) | ||
| Calories from fat | 355.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.49g | 286% | |
|---|---|---|---|
| Cholesterol | 27.8mg | 44% | |
| Sodium | 609.8mg | 119% | |
| Potassium | 112.67mg | 11% | |
| Total Carbs | 12.05g | 19% | |
| Sugars | 8.62g | 162% | |
| Dietary Fiber | 1.4g | 26% | |
| Protein | 2.62g | 25% | |
| Vitamin C | 0.8mg | 6% | |
| Iron | 0.4mg | 10% | |
| Calcium | 34.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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