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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

286 calories; fat 22g; saturated fat 2g; protein 3g; carbohydrates 24g; fiber 4g; cholesterol 0mg; sodium 179mg.
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