Looking for an easy, colorful salad to brighten up your plate? This vibrant Autumn Sonata Salad is inspired by an awesome Mexican rainbow salad but adapted with a fresh Central European twist. It’s packed with the best flavors and colors of the fall season, featuring sweet bell peppers, crunchy shredded cabbage, and a zesty dressing.
The secret ingredient? Pickled red onion! A quick pickle an hour or two in advance gives the salad a fantastic, zesty tang.
Step 0: Quick-Pickled Red Onion (Do this first!)
Thinly slice 1 large red onion. Place it in a small bowl, add a generous pinch of salt and 1 tablespoon of vinegar, and stir. Let it sit while you prepare the rest of the salad—the longer it sits, the better!
Ingredients
- 1 large red onion
- 400g frozen corn kernels, cooked and cooled down
- 2 medium bell peppers (red or a mix of colors)
- 3 carrots, grated or shredded
- 2 cups shredded cabbage
- 2 cups shredded pumpkin (or butternut squash)
- Handful of arugula/rocket (for a peppery kick)
For the dressing
- 3 tbsp olive oil
- 1 tbsp mayonnaise (optional, for creaminess)
- 1/2 tsp Dijon mustard
- 2 tbsp white vinegar
- 2 cloves garlic, crushed
- 1 tsp crushed paprika or chili powder
- Juice of 1 lemon
- 1 tbsp Worcestershire sauce or balsamic vinegar
- Salt and pepper to taste
Prep
- Prep the Veggies: Cook the frozen corn kernels according to package directions, then spread them out to cool completely to room temperature. This is important so the salad doesn’t get soggy! While the corn is cooling, chop the bell peppers and combine them with the shredded carrots, cabbage, and pumpkin in a large mixing bowl. Toss in the arugula.
- Mix the Dressing: In a separate small container, whisk together all the dressing ingredients: olive oil, mayo, mustard, vinegar, crushed garlic, paprika, lemon juice, Worcestershire sauce, salt, and pepper. Give it a quick taste and adjust the seasoning if needed.
- Assemble and Serve: Once the corn is cool, stir it into the large bowl of vegetables. Drain the liquid from your pickled red onion and sprinkle the onions over the top of the salad. Pour the zesty dressing over everything and toss gently to coat.
Serving
This Autumn Sonata salad is fantastic as a vibrant side dish, packed with vitamins. To turn it into a complete, nutritious meal, try adding:
- A can of black or red beans
- Smoked ham
- Hard-boiled eggs
- Cashew nuts
