Pilgrim Salad is pictured in the two green bowls.
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
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.
Recipe from All you magazine fall 2009, Photo by Laura Spear