Directions:
- Preheat oven to 350°F. Toss 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.76 Kcal (1678 kJ) | ||
| Calories from fat | 304.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.89g | 52% | |
|---|---|---|---|
| Sodium | 25.66mg | 1% | |
| Potassium | 254.35mg | 5% | |
| Total Carbs | 25.27g | 8% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 373.28 Kcal (1563 kJ) | ||
| Calories from fat | 284.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.56g | 52% | |
|---|---|---|---|
| Sodium | 23.9mg | 1% | |
| Potassium | 236.91mg | 5% | |
| Total Carbs | 23.54g | 8% | |
| Sugars | 12.33g | 53% | |
| Dietary Fiber | 4.6g | 20% | |
| Protein | 4.01g | 9% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 34.6mg | 4% | |
* 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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