Tuesday, November 13, 2007

Maple-Roasted Corn and Pecan Salad with Cornbread Croutons and Pomegranate Vinaigrette

Well, the title's a mouthful, but I promise the actual salad is better.

Insanely good actually.

I know we just did the whole maple-roasted thing a few days ago, but evidently those flavors are a hit with my family...

My daughter thought up this combination, to tell the truth. She baked cornbread the other night, and then was stumped with what to do with the (slightly bland) leftovers...

"Mom, what would happen if...." and this beautiful salad was born.

Corn kernels, cornbread cubes and pecans roasted with a little maple syrup and Earth Balance until crunchy.
All of this on a salad of baby greens and pomegranate seeds. And dressed with a Pomegranate Dressing. The corn gets crunchy with an incredible caramelized flavor and the 'bland' cornbread really perks up!
If I sound like a restaurant advertisement, it's because I really AM trying to convince you how WONDERFUL these flavors are!!

I am SOOO making this again next week for Thanksgiving!!

Maple-Roasted Corn and Pecan Salad with
Cornbread Croutons and Pomegranate Vinaigrette

1/2 cup frozen white sweet corn kernels (not thawed)
1/2 cup coarsely chopped pecans (or pecan halves look prettier - I used pecans hand-picked from my friend Froggy's Grandma's tree which of course make them even MORE wonderful!)
1/2 cup very dry cubed cornbread that has sat out overnight or been slightly dried in a warm oven (or regular bread would work too)
1 Tbsp. real maple syrup
1 tsp. melted Earth Balance or other vegan margerine (not the "light" style)
1/2 cup pomegranate seeds
1 or 2 bags baby salad greens (depending on how much toppings-to-salad greens ratio you like)

Dressing (see below)

Place corn, pecans and croutons in a bowl.
Mix maple syrup with Earth Balance and drizzle over, tossing lightly (I used my hands) and coating everything evenly.
The croutons should not be soaked, just evenly coated. You may not need all the maple syrup mixture.

Pour corn mixture into a shallow baking dish or cookie sheet and spread in a single layer.

Place in 400 degree oven for 5 minutes, stir, then check every two or three minutes until things start to brown but not burn! Not everything will brown evenly or at the same rate, that's OK!

Remove from oven and spread on a plate to cool.
Make dressing.
Put baby greens in a bowl or platter.
Sprinkle with pomegranate seeds and top with maple roasted corn, pecans and croutons.

Pomegranate Vinaigrette:

3 Tbsp pomegranate juice
2 Tbsp champagne or rice-wine vinegar
2 Tbsp. maple syrup
2 Tbsp. very finely chopped sweet onion
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 Tbsp pomagranate seeds

Wisk all ingredients, except pomagranate seeds, together. Add seeds and pour over salad.

5 comments:

Ashasarala said...

That's a creative way to use left over bread if I ever heard one. Sometimes the best recipes come from being 'arsty-fartsy' with left overs.

VeggieGirl said...

what an innovative salad!! your daughter is turning out to be a wonderful chef, just like her mom!! :0)

the pleasantly plump vegan said...

sounds like a winner to me!

bazu said...

Ok, that salad looks delicous! And, I found a way to read the text on your blog- by highlighting it! lol

Cynthia said...

It looks so inviting!