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.
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.
Add the mixed greens and Chardonnay Dijon vinaigrette to the bowl. Toss to combine. Taste and add another tablespoon, if needed.
Sprinkle with the cotija cheese and pumpkin seeds.
Add another dose of salt and pepper and serve.