Best 5 Chopped Veggie Breakfast Salad Recipes

Wake up to a vibrant and delicious start with our carefully curated collection of chopped veggie breakfast salad recipes. These salads are bursting with fresh, crisp vegetables, nutrient-dense grains, and protein-packed ingredients, ensuring a satisfying and energy-boosting meal to kick off your day. Whether you're a seasoned salad enthusiast or new to the world of healthy eating, our diverse selection of recipes caters to every taste and dietary preference.

Let's cook with our recipes!

VEGGIE CHOPPED SALAD

Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

CHOPPED SALAD WITH ROASTED VEGETABLES

Chopped Salad with Roasted Vegetables image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 generous servings

Number Of Ingredients 13

Ingredients

8 ounces fresh asparagus, trimmed
3 medium carrots, peeled
1 medium red onion, sliced 1/2 inch thick
Nonstick olive oil cooking spray
Kosher salt and freshly ground black pepper
2 romaine hearts, finely chopped
1/2 head iceberg lettuce, finely chopped
One 15-ounce can garbanzo beans, rinsed and drained
8 ounces shredded mozzarella (about 1 cup)
6 ounces Italian salami, chopped
5 ounces cherry tomatoes, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar

Steps:

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
Put the asparagus on 1 baking sheet in a single layer and the carrots and onions on the other in a single layer. Spray the vegetables generously with cooking spray and sprinkle with a few pinches of salt. Cook, stirring about halfway through, until tender and slightly caramelized, 15 minutes for the asparagus and 40 minutes for the carrots and onions. Set aside to cool.
Meanwhile, combine the romaine, iceberg lettuce, garbanzo beans, mozzarella, salami and tomatoes in a large bowl.
In a small bowl, whisk together the oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Set aside.
When cool enough to handle, chop the roasted vegetables into 1/4 inch to 1/2 inch pieces and add to the salad. Add the dressing and toss thoroughly. Add salt and pepper to taste, if necessary.

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

CHOPPED VEGGIE SALAD WITH WATERMELON AND FETA CHEESE

Chopped Veggie Salad with Watermelon and Feta Cheese image

Provided by Rozanne Gold

Categories Salad Breakfast No-Cook Picnic Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Feta Watermelon Spring Summer Healthy Potluck Bon Appétit

Number Of Ingredients 12

Ingredients

1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt*
1 teaspoon dried oregano
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Steps:

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Yield 12

Number Of Ingredients 15

Ingredients

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 stalks celery (diced)
1 (10.5 ounce) package cherry tomatoes (halved)
2 cucumbers (peeled and diced)
2 cups frozen peas (thawed)
1 (6 ounce) can black olives (drained and sliced)
8 strips bacon (cooked and crumbled)
1 1/2 cups mayonnaise
1/4 cup sugar
3 Tablespoons grated Parmesan cheese
1 1/2 Tablespoons Apple Cider Vinegar
1/4 teaspoon salt
1 cup Craisins
3/4 cup sunflower seeds

Steps:

In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
Pour over the vegetable mixture and stir in well.
Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
Chill for an hour before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg

Tips:

Prep your veggies in advance: Chop up your vegetables ahead of time to save time in the morning.
Use a variety of vegetables: The more colorful your salad, the more nutritious it will be. Aim for a mix of leafy greens, root vegetables, and cruciferous vegetables.
Don't forget the protein: Add a protein source to your salad to make it more filling. Good options include eggs, tofu, beans, or nuts.
Make a flavorful dressing: A simple vinaigrette is a great way to add flavor to your salad. You can also try a creamy dressing or a tangy citrus dressing.
Top it off with something crunchy: A handful of nuts, seeds, or croutons can add a nice crunch to your salad.

Conclusion:

A chopped veggie breakfast salad is a healthy and delicious way to start your day. It's packed with nutrients, fiber, and protein, and it can be easily customized to your liking. So next time you're looking for a quick and easy breakfast, give this salad a try.