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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup pecan halves |
1 tablespoon canola oil |
2 teaspoons pumpkin pie spice |
1 cup frozen corn kernels, thawed |
8 cups mixed greens |
1 cup dried cranberries |
1 medium red onion, halved and thinly sliced |
1 tablespoon dijon mustard |
4 teaspoons red wine vinegar |
1 shallot, minced |
1 clove garlic, minced |
1/3 cup extra-virgin olive oil |
salt and pepper |
Directions:
1. 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.
2. 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.
3. Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together. Add oil in a slow stream, whisking constantly. Season with salt and pepper to taste.
4. Toss all salad ingredients together. Add vinaigrette, toss well and serve.
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