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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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delcious spin on autumn salad for any holiday Ingredients:
1 cup pecan halves (or walnuts ) |
1 tablespoon canola oil |
2 teaspoons pumpkin pie spice |
1 cup frozen corn kernels, thawed (canned work too) |
8 cups mixed salad greens ( use some fresh spinach too) |
1 cup dried cranberries |
1 medium red onion, halved and thinly sliced |
1 tablespoon dijon mustard |
4 teaspoons red wine vinegar |
1 shallot, minced (or use minced green onions) |
1 - 2 cloves garlic, minced |
1/3 cup extra-virgin olive oil |
salt and pepper |
Directions:
1. Preheat oven to 350°F. T
2. oss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet.
3. Bake for 10 minutes, shaking pan once during baking time.
4. Let cool.
5. 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.
6. Let cool.
7. Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together.
8. Add oil in a slow stream, whisking constantly.
9. Season with salt and pepper to taste.
10. Toss all salad ingredients together.
11. Add vinaigrette, toss well and serve.
12. Serves 6-8
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