Pilgrim Salad

  • Yield: 8 Servings


  • 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 none medium red onion, halved and thinly sliced
  • 1 tablespoon Dijon mustard
  • 4 teaspoons red wine vinegar
  • 1 none shallot, minced
  • 1 none clove garlic, minced
  • 1/3 cup extra-virgin olive oil
  • none Salt and pepper


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.

Nutritional Information

Amount per serving
  • Calories: 286none
  • Fat: 22g
  • Saturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 24g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 179mg

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Pilgrim Salad Recipe