Chopped Veggie Overload Salad by Sonia! The Healthy Foodie | Recipe on

Chopped Veggie Overload Salad

Eating your veggies will never have tasted so good; this Chopped Veggie Overload Salad is so full of crunch and flavor, even picky eaters will love it!
Course Salad, Side Dish
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 293kcal
Author Sonia! The Healthy Foodie


For the salad

  • 5 cups broccoli florets, finely chopped
  • 4 cups cauliflower florets, finely chopped
  • 2 large carrots finely diced
  • 1 red bell pepper finely diced
  • 1 cup toasted almonds chopped
  • 1/2 cup sliced green olives
  • 1/2 cup dried cranberries
  • 1/2 cup organic raisins
  • 1/2 cup finely chopped flat parsley
  • 1/2 cup finely chopped fresh mint

For the dressing


  • Make the dressing: combine all the ingredients in a small bowl or glass measuring cup; whisk vigorously until well combined.
  • Combine all the ingredients for the salad in a large bowl. Add the dressing and toss until well combined.
  • Serve immediately or refrigerate for a few hours to allow flavors to meld and develop.
  • This salad will keep for up to a week in the refrigerator.


Calories: 293kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 516mg | Potassium: 662mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3835IU | Vitamin C: 104.2mg | Calcium: 112mg | Iron: 2.2mg