Kitchen Sink Salad
Kitchen sink salad is a hearty chopped salad packed with crisp vegetables, proteins, grains, and bold toppings for a fresh, satisfying meal that makes the most of what’s in your fridge.
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This kitchen sink salad is the ultimate loaded chopped salad, combining fresh greens with crunchy vegetables, hearty grains, proteins, cheeses, and flavorful toppings for a colorful, texture-packed meal. Designed to be versatile and customizable, this “everything but the kitchen sink” salad is perfect for using up leftover ingredients while still delivering balanced flavor and satisfying variety. Whether served as a main dish or side, this recipe makes healthy eating feel exciting rather than repetitive. Serve it with crusty bread and soup for a complete meal. If you’re looking for more protein-packed salad options try my chopped BBQ chicken salad or this kale caesar salad with lime and crispy shrimp for your next meal prep session.
Why You’ll Love This Recipe
- Highly customizable – A flexible recipe that works with whatever fresh ingredients, grains, or proteins you have on hand.
- Great for meal prep – Easy to prep components ahead for quick lunches and dinners.
- Texture-packed – Crunchy, creamy, salty, and fresh ingredients create balanced flavor in every bite.
Key Ingredients in This Recipe
- Almonds – I top the salad with sliced almonds for an added crunch and nutty flavor.
- Garlic – Simmering the garlic in the olive oil before making the dressing infuses the oil and mellows the flavor of the garlic.
- Beets – Golden beets are a great source of fiber and add an extra depth to this salad. Be sure to wear gloves while handling them if you’re don’t want purple hands!
- Beets — Roasted beets add earthy sweetness, vibrant color, and hearty texture that make this salad especially substantial.
- Baby potatoes — Tender roasted potatoes bring heartiness and help transform the salad into a more filling main or side dish.
- Green beans — Add crisp-tender texture and fresh garden flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
This salad is great to take to work for lunch. I like to separate the arugula from the rest of the salad and assemble just before serving so that it doesn’t wilt.
Swaps and Substitutions
- Beets: Substitute with roasted carrots or sweet potatoes for a different earthy sweetness.
- Baby potatoes: Swap with fingerling potatoes or roasted delicata squash for similar heartiness.
- Green beans: Use asparagus or snap peas for another crisp vegetable option.
- Wild arugula: Substitute with baby spinach, mixed greens, or kale for a milder base.
- Cherry tomatoes: Swap with heirloom tomatoes or grape tomatoes depending on what you have.
- Zucchini and summer squash: Use one or the other, or substitute with roasted eggplant for a heartier variation.
How to Make a Kitchen Sink Salad (Step-By-Step)
Add the olive oil and garlic to a saucepan over medium heat and simmer until the garlic is fragrant.
Remove from heat and let cool completely. Whisk in the lemon zest, lemon juice and pepper until emulsifies.
Heat oven to 400ºF. Toss the beets in 1 tablespoon of the olive oil and spread in an even single layer on half of an aluminum foil lined baking sheet. Toss the potatoes in a mixing bowl in the remaining olive oil and spread on the other half of the baking sheet. Season the beets and potatoes with salt and pepper and roast until both are tender, about 1 hour. Let cool and set aside.
Bring a medium pot filled halfway with water to a rolling boil over high heat. Heavily salt the water and stir until all the salt is dissolved. Add the green beans to the water and cook until tender, about 3 minutes.
Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the cooking process. When the green beans are cool remove the green beans from the ice and drain again. Chop and set aside.
In a large mixing bowl combine the arugula, tomatoes, onion, zucchini, summer squash, fennel, beets and potatoes. Toss with 2 tablespoons of the dressing, adding more as needed. Top with almonds.
How to Serve a Kitchen Sink Salad
- As a hearty main course: Serve this kitchen sink salad slightly warm or at room temperature so the roasted beets and potatoes contrast beautifully with the peppery arugula.
- For entertaining: Arrange the roasted vegetables, fresh vegetables, and almonds on a large platter for a colorful, composed presentation.
- With added protein: Pair with grilled chicken, salmon, or a soft-boiled egg to make it even more substantial.
- As a seasonal side: Serve alongside roasted chicken, grilled steak, or simple fish for an elevated vegetable-forward side dish.
- With extra texture: Add crumbled goat cheese or feta for creamy richness that complements the roasted vegetables.
How to Store a Kitchen Sink Salad
- Refrigerator: Store leftover salad components in separate airtight containers for up to 3 days for the best texture.
- Greens: Keep arugula separate from roasted vegetables and dressing to prevent wilting.
- Roasted vegetables: Store beets and potatoes separately and reheat gently or enjoy chilled.
- Dressing: Refrigerate in a sealed container and shake well before serving again.
- Meal prep: Prep all vegetables ahead, then assemble just before serving for maximum freshness.
FAQ – Frequently Asked Questions
What is a kitchen sink salad?
A kitchen sink salad is a versatile, ingredient-packed salad made with a variety of vegetables, textures, and seasonal ingredients—often using whatever fresh produce you have on hand.
Can kitchen sink salad be made ahead of time?
Yes, kitchen sink salad is excellent for meal prep when the roasted vegetables, fresh vegetables, greens, and dressing are stored separately and combined just before serving.
How do you keep arugula salad from getting soggy?
To keep arugula salad fresh, store the greens separately from roasted vegetables and dressing until just before serving.
Do you serve kitchen sink salad warm or cold?
Kitchen sink salad can be served warm, room temperature, or chilled depending on preference, though room temperature often provides the best balance of flavor and texture.
Other Recipes to Try
- Sheet Pan Roast Chicken with Carrot Top Pesto
- Kale and Ricotta Tarts with Walnuts
- Roasted Carrots with Burrata and Glazed Walnuts
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Kitchen Sink Veggie Salad
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Ingredients:
For the vinaigrette:
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon freshly ground black pepper
For the salad:
- 3 medium red or golden beets, peeled and quartered
- 3 tablespoons extra virgin olive oil, divided
- 9 ounces golden baby potatoes, halved
- Kosher salt, as needed
- ¼ teaspoon freshly ground black pepper
- 6 ounces green beans, trimmed
- 4 cups (packed) wild arugula
- 4 ounces cherry tomatoes, halved
- ¼ cup thinly sliced red onion
- 1 medium zucchini, chopped
- 4 ounces baby sunburst summer squash, halved (or 1 medium summer squash, chopper)
- ½ cup thinly sliced fennel
- ¼ cup sliced almonds
Instructions:
For the vinaigrette:
- Add the olive oil and garlic to a saucepan over medium heat and simmer until the garlic is fragrant. Remove from heat and let cool completely.
- Whisk in the lemon zest, lemon juice and pepper until emulsifies.
For the salad:
- Heat oven to 400ºF (200ºC). Toss the beets in 1 tablespoon of the olive oil and spread in an even single layer on half of an aluminum foil lined baking sheet.
- Toss the potatoes in a mixing bowl in the remaining olive oil and spread on the other half of the baking sheet. Season the beets and potatoes with salt and pepper and roast until both are tender, about 1 hour. Let cool and set aside.
- Bring a medium pot filled halfway with water to a rolling boil over high heat. Heavily salt the water and stir until all the salt is dissolved. Add the green beans to the water and cook until tender, about 3 minutes.
- Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the cooking process. When the green beans are cool remove the green beans from the ice and drain again. Chop and set aside.
- In a large mixing bowl combine the arugula, tomatoes, onion, zucchini, summer squash, fennel, beets and potatoes. Toss with 2 tablespoons of the dressing, adding more as needed. Top with almonds.
Notes:
This salad is great to take to work for lunch. I like to separate the arugula from the rest of the salad and assemble just before serving so that it doesn’t wilt.
Nutrition:
Calories: 418kcal | Carbohydrates: 30g | Protein: 8g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Sodium: 70mg | Potassium: 1019mg | Fiber: 8g | Sugar: 10g | Vitamin A: 673IU | Vitamin C: 47mg | Calcium: 106mg | Iron: 3mg
DID YOU MAKE THIS?
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This was delicious! Added some roasted chicken for a great dinner. Thank you!!
So happy to hear you enjoyed Olga!