Prepare the Vegetables
Start by rinsing all the vegetables under cool running water to remove dirt or residue. Pat them completely dry using paper towels or a clean kitchen towel. Slice the cucumbers into thin rounds, dice the red and yellow bell peppers, halve the cherry tomatoes, and shred the carrot. If using corn, lightly steam or grill it for added flavor, then slice the kernels off the cob. Combine the prepared vegetables in a large salad bowl, layering them neatly for an even mix later.

Add the Greens and Extras
Add the mixed greens to the bowl — a blend of baby spinach, crisp romaine, and peppery arugula gives a great balance of flavor and texture. Next, toss in shredded purple cabbage for extra color and crunch. Sprinkle toasted sunflower or pumpkin seeds on top for a nutty note. If desired, add crumbled feta or goat cheese for a touch of creaminess and depth.

Make the Apple Cider Vinaigrette
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic until smooth. Season with a pinch of salt and black pepper to taste. The mixture should emulsify slightly, turning golden and silky. Let it rest for 5–10 minutes so the flavors meld and mellow before using.

Dress and Toss the Salad
Right before serving, drizzle the vinaigrette evenly over the salad. Start with half of the dressing and toss gently with salad tongs or clean hands, lifting from the bottom to ensure even coating. Add more vinaigrette gradually if needed, being careful not to overdress the greens. For a touch of brightness, squeeze a bit of fresh lemon juice over the top if desired.

Serve Immediately
Transfer the salad to a serving platter or individual bowls. The colors should look vibrant and inviting — greens, reds, yellows, oranges, and purples all blending beautifully. Garnish with extra seeds or cheese, and serve immediately to enjoy the crisp texture and fresh flavor at its best.