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Pilgrim Salad

Yield 8 Servings

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

Nutrition Information

  • calories 286
  • fat 22 g
  • satfat 2 g
  • protein 3 g
  • carbohydrate 24 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 179 mg

How to Make It

  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.