Pilgrim Salad

Name: Pilgrim Salad
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

13 ingredients

4 steps

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.