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Marinated Vegetable Salad

Homemade salads always taste better. They’re more budget-friendly too!

This marinated vegetable salad lets vegetables soak in a homemade dressing to create extra flavor! The salad is simple enough to pair with almost any meal. It’s great for lunches, as a side dish for roasted chicken or barbecued burgers.

It’s an uncomplicated, healthy salad to add to your weekly rotation no matter what you’re making. This marinated salad is one of the most effortless recipes to make on my blog!

Close up of marinated vegetable salad in a white bowl.

What Is Marinated Salad?

There are different types of marinated salads. This one uses an easy marinade that vegetables soak in for a long period of time to add flavor. This is different than traditional salads where the dressing is drizzled over top of vegetables and eaten right away.

  • This quick and easy salad will have you feeling like a professional chef. It’s a beautiful recipe to serve to guests!
  • The ingredients are so simple and substitutions are welcome.
  • This salad will store in the fridge all week, making it a great recipe for meal prep lunches!
  • You can chop veggies and marinate the night before to free up busy time during the day.

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Ingredients used to make the recipe including raw vegetables in bowls, vinegar, olive oil, and maple syrup.

Recipe Ingredients

RAW VEGGIES Broccoli florets, cauliflower, carrots, zucchini and celery are all chopped into bite-sized pieces for this recipe. The zucchini and broccoli will absorb more marinade than the others which happen to be my favorite part!

MARINADE You might already have most of these ingredients in your pantry. Food-grade vinegar and olive oil are the base of the marinade. Fresh parsley and fresh dill will infuse their flavor into the veggies. If you can’t find either, you can substitute for the dried versions. Maple syrup is used for a hint of sweetness but can be replaced with honey or monkfruit sweetener (it’s sugar-free).

Four images showing steps to create the salad: First is a white bowl with chopped vegetables. Second is a small bowl with marinade ingredients and a spatula. Third is a plastic bag standing up with chopped veggies and dressing inside. Fourth is sealed bag of ingredients and labelled as marinated vegetables.

How To Make Marinated Vegetable Salad

Put a new twist on your dinner salads with this straightforward idea:

  1. Wash and chop all veggies.
  2. Mix together marinade ingredients according to the recipe below.
  3. Add veggies to a large bag or container. Pour the marinade on top.
  4. Seal tightly and give it a big shake. Let chill for 8 hours minumum.
  5. Serve.

What To Serve Salad With

This is the type of salad that will taste delicious with almost any meal. Serve with oven baked chicken legs and rice for an easy dinner. Or serve it on a barbecue night with a recipe like my mushroom beef burgers.

I also like to eat this salad for lunch with canned tuna or hard-boiled eggs for added protein.

A close up of raw vegetables in salad including carrots, zucchini, broccoli and cauliflower.

Recipe Tips

  • Chop all vegetables into small bite-size pieces. Break the broccoli and cauliflower into small florets. This will make everything easier to chew!
  • Lay the bag flat in the fridge so that all vegetables can soak up marinade. Just make sure the bag is sealed tightly to prevent leaking.
  • Don’t skip mixing and shaking the bag throughout the marinating process. This will help all vegetables to be evenly coated with flavor. You only need to do it 2-3 times.
  • I recommend marinating for the full 8 hours to get maximum flavor. I like to make this recipe the night before I plan to serve.
  • Use a slotted spoon or spatula to remove veggies and add to serving bowl.
  • Leftover marinade can be used for another batch – feel free to add more raw veggies to the bag and repeat the process.
  • I like to reuse my plastic bags if they haven’t had any raw meat in them. Just turn the bag inside out and wash with soapy warm water. Let air dry then place back in drawer until ready to use again.
Close up of marinated vegetables in a white bowl with salad spoons and kitchen towel in background.

More Healthy Salads

Did you love this marinated salad recipe? Be sure to leave a rating below!

Marinated Vegetable Salad

This marinated vegetable salad lets vegetables soak in a homemade dressing to create extra flavor!
Print Pin Recipe
Prep Time: 15 minutes
Marinating Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 4 servings

Ingredients

  • 2 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 carrots - peeled and chopped
  • 1 small zucchini - chopped
  • 2 celery stalks - chopped

Marinade:

  • cup vinegar - or apple cider vinegar
  • ½ cup olive oil
  • ¼ cup chopped parsley - or 2 tsp dried parsley
  • 2 Tbsp chopped fresh dill - or 2 tsp dried dill
  • 2 Tbsp maple syrup - or honey
  • salt and pepper - to your taste

Instructions

  • Wash and chop all the veggies: chop broccoli, cauliflower, peel and chop carrots, zucchini and celery.
    In a small bowl mix together the marinade: add vinegar, olive oil, parsley, dill, maple syrup (or honey), salt and pepper.
    A bowl of marinade ingredients with spatula, and another bowl with chopped vegetables for salad.
  • Add the vegetables to a large bag (or bowl). Drizzle the marinade overtop. Seal the bag tightly and shake around to evenly coat the vegetables. Place in fridge for 8 hours, mixing and shaking occassionally.
    A large freezer bag with ingredients for salad inside. Another image of marinated vegetables inside sealed freezer bag.
  • Use a slotted spoon to transfer vegetables to a serving bowl.
    Bowl of marinated vegetables, a slotted spoon, and an empty large plastic bag with leftover dressing.
  • Serve and enjoy! This salad tastes best when served chilled straight from the fridge.
    Bowl of marinated vegetable salad with salad spoons and kitchen towel beside it.

Recipe Notes:

  • Chop all vegetables into small bite-size pieces. Break the broccoli and cauliflower into small florets. This will make everything easier to chew!
  • Lay the bag flat in the fridge so that all vegetables can soak up marinade. Just make sure the bag is sealed tightly to prevent leaking.
  • Don’t skip mixing and shaking the bag throughout the marinating process. This will help all vegetables to be evenly coated with flavor. You only need to do it 2-3 times.
  • I recommend marinating for the full 8 hours to get maximum flavor. I like to make this recipe the night before I plan to serve.
  • Use a slotted spoon or spatula to remove veggies and add to serving bowl.
  • Leftover marinade can be used for another batch – feel free to add more raw veggies to the bag and repeat the process.
  • I like to reuse my plastic bags if they haven’t had any raw meat in them. Just turn the bag inside out and wash with soapy warm water. Let air dry then place back in drawer until ready to use again.
Nutrition
Calories: 324kcal | Carbohydrates: 17g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 61mg | Potassium: 570mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5817IU | Vitamin C: 80mg | Calcium: 70mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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