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Crunchy Fall Salad

Crunchy Fall Salad

Plucking the best of fall and a few extra ingredients that give it a Mexican feel, this salad is solid and could easily stand-alone topped with a grilled chicken breast or grilled shrimp. But if you want to knock it out of the park, serve this colorful, crunchy fall salad with your favorite stew or green chile pork stew.

Course Salad
Cuisine American, Mexican
Keyword cotija cheese, cucumber, lettuce, radish
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe


  • 1/3 cucumber peeled, quartered and in chunks
  • 3 radishes thinly sliced
  • 3/4 cup corn sauteed or roasted
  • 3 thin slices of red onion
  • 2 cups mixed greens
  • 3 tablespoons Chardonnay Dijon vinaigrette plus one more tablespoon, if needed
  • 1/4 cup cotija cheese
  • 2 tablespoons pumpkin seeds
  • Kosher salt and freshly ground black pepper to taste


  1. In a salad bowl, add the diced cucumbers, sliced radishes, sauteed or roasted corn and thinly sliced red onion. Dust with a dash of salt and pepper and toss to combine.

  2. Add the mixed greens and Chardonnay Dijon vinaigrette to the bowl. Toss to combine. Taste and add another tablespoon, if needed.

  3. Sprinkle with the cotija cheese and pumpkin seeds.

  4. Add another dose of salt and pepper and serve.