Ingredients Jump to Instructions ↓

  1. 1 cup pecan halves

  2. 1 tablespoon canola oil

  3. 2 teaspoons pumpkin pie spice

  4. 1 cup frozen corn kernels, thawed

  5. 8 cups mixed greens

  6. 1 cup dried cranberries

  7. 1 medium red onion, halved and thinly sliced

  8. 1 tablespoon Dijon mustard

  9. 4 teaspoons red wine vinegar

  10. 1 shallot, minced

  11. 1 clove garlic, minced

  12. 1/3 cup extra-virgin olive oil

  13. Salt and pepper

Instructions Jump to Ingredients ↑

  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.


Send feedback