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1
For the Pecans: Preheat the oven to 350 degrees F. Combine the oil and pecans in a large baking dish, stirring to coat.
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2
Sprinkle with the sugar, paprika, and salt to taste.
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3
Place the pan in the oven and roast the nuts for approximately 10 minutes or until lightly toasted, stirring once or twice during the cooking time.
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4
If the pecans arent sweet and spicy enough, add additional sugar, paprika, and salt once the nuts are removed from the oven but while they are still hot.
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5
Toss well and transfer to another container to stop the cooking.
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6
Allow the pecans to cool completely.
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7
Set aside.
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8
For the Salad: Preheat the oven to 400 degrees F. Rub the corn with olive oil, sprinkle with sea salt, and roast for 15 minutes or until just a few brown spots appear.
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9
Cut the corn off the cob and transfer to a large bowl.
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10
Peel the oranges and remove the pith, separate into sections, and slice each section in half crosswise.
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11
Add the black beans, tomatoes, and oranges to the bowl, and gently combine.
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12
For the Vinaigrette: Combine all the ingredients in a food processor and process until well combined, scraping down sides of bowl as necessary.
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13
To serve: Drizzle the salad with the vinaigrette and toss gently to combine.
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14
Serve the salad on a bed of baby spinach topped with the pecans.
