The new chopped salad I’m turning to all the time that turns fresh vegetables and a simple, flavorful pesto vinaigrette into a delicious salad that works for lunch, dinner, or a side dish. My favorite way to use up veggies in the fridge!

chopped salad on white plates from above

Making a chopped salad is usually my preferred way to use up whatever fresh vegetables I have on hand. Dice up the veggies, add a can of beans and maybe some cheese, and mix it all with a simple vinaigrette. It’s so good, lasts for days in the fridge, and works for lunch or dinner as a side (or even a main dish with the addition of sliced salami or cooked chicken). It’s also a staple salad for me when I don’t have lettuce or I’m just tired of green salads.

So imagine how I was drawn to an Instagram post showing a chopped salad with a pesto vinaigrette – what? I can use my frozen pesto along with not letting vegetables go to waste?! This was so up my alley – I don’t know why I didn’t think of it before! (That’s the testimony to following others, I guess, to get inspired!)

The social media post didn’t have any measurements or amounts, so I set about creating the salad and dressing to get a consistent result in case I liked it enough to share (as you can see, I did!).

Besides the flavor, how long it lasts, how it helps reduce waste in the kitchen, and how it uses up one of our preserves (a favorite thing of mine), this recipe is endlessly variable! Use any vegetables you like, use only two or three, add different beans (or no beans), add a cooked protein, add a different cheese (or no cheese). See what I mean? I think you’re going to like this as much as I do!

Recipe Ingredient Notes

vegetables and ingredients for chopped salad

This ingredient photo gives you an idea of what can be used in the salad. To up the fun factor for me, ALL the produce was grown in my garden and harvested in August (the carrots) and September (and yes, this is totally my idea of fun!). I did also add a garden onion and a yellow zucchini that I forgot to add to the photo.

JAMI’S TIPS

Pesto TIP: I like to freeze the pesto I make with summer basil in small 1/2-cup jars. While I may do a few larger 10 or 12-ounce jars, the smaller jars really work the best – they are about the right size for a batch of creamy pesto pasta, for putting on the table to slather on artisan bread, and for recipes like this that use a small amount. Leftover pesto oxidizes in the fridge after opening, which turns it really dark – it’s still good to eat, but it doesn’t look as good (adding lemon juice as I suggest in my recipe helps it stay green for awhile after thawing, but not for days in the fridge).

Balsamic TIP: There are thicker and sweeter balsamic vinegars and I found I prefer this dressing with a balsamic that’s not as sweet. If it’s a sweeter brand (specifically I’m thinking of the Costco Kirkland balsamic), then I use 1 tablespoon balsamic and 1 tablespoon apple cider vinegar. Test it to see what you like!

Let’s make this chopped salad

chopped vegetables on cutting board — Cut all vegetables into bite-sized pieces.

chopped salad ingredients in green bowl — Stir dressing ingredients together, add everything to a bowl and mix.

serving chopped salad with pesto vinaigrette

I mixed in grated parmesan cheese, as well as sprinkled some on top. This salad is also delicious with feta cheese and olives for a mediterranean spin.

If you’d like to add softer vegetables like tomatoes or chopped greens like kale or romaine, you totally can (and it’s a great variation), but just note that the salad doesn’t last as long after dressing.

Here’s to reducing waste in the kitchen, using up our preserves, and creating something healthy and delicious!

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Chopped Salad with Pesto Vinaigrette

A use-what-you-have salad coated with a flavorful pesto vinaigrette that's packed with fresh vegetables for an easy lunch or side. Endlessly variable!

Prep Time25

Total Time25

Yield: servings

Author: Jami Boys

Click for Cook Mode

Ingredients

2 medium carrots peeled and chopped
1 stalk celery diced
1 small onion diced
1 cup chopped broccoli
1 cup chopped cauliflower
1 small red pepper diced
1 small cucumber or zucchini chopped
optional: 1 small jalapeno diced
1 15-ounce can of chickpeas/garbanzo beans

Dressing

1/4 cup pesto (use a 1/3 cup if using more veggies)
2 tablespoons balsamic vinegar* or to taste
1/2 teaspoon black pepper
1/2 teaspoon salt to taste or to taste (really depends on the saltiness of your pesto)
extra grated parm for topping, optional

Instructions

Prepare all your vegetables and add them to a medium-large bowl as you chop them. TIP: chopped salads are best when all the pieces are roughly the same size – a large dice is what I aim for that will fit a variety of veggies on a spoon or fork.
Add the drained can of chickpeas to the bowl.
Make dressing: Mix all the dressing ingredients in a small cup measure, stirring well.
Pour the dressing over the mixture in the bowl and toss everything together until the veggies and beans are coated evenly. Sprinkle with grated parmesan, if using, and serve immediately or store in the refrigerator for up to 5 days.

Notes

*Balsamic differences: There are thicker and sweeter balsamic vinegars and I prefer this with a balsamic that’s not as sweet. If it’s a sweeter brand (specifically the Costco balsamic), then I use 1 tablespoon balsamic and 1 tablespoon apple cider vinegar. Test it to see what you like!

Variations:

Add cheese: feta, parmesan, asagio
Add meat: chopped cooked chicken or sliced salami
Use white beans instead of chickpeas
Use other vegetables like tomatoes, kale, romaine, cabbage, mushrooms, cooked corn, etc. (note that softer veggies and greens won’t last as long for meal prep after dressing)
Add olives