Stories / Recipes

This #WasteNot Salad is the Supreme Vegetable Vacuum

Frank Guerriero

January 30, 2019


Photo: Keirnan Monaghan and Theo Vamvounakis

A crisper drawer overflowing with produce is always a satisfying sight, but when a busy week catches up to you and those veggies start to wilt, it can be tough to avoid tossing them in the compost. Enter Abra Berens with her recipe for vegetable salad with pickle vinaigrette, an ingenious and delicious way to use up a wide variety of roots, herbs, and more in a pinch. 

Berens’s version specifies a particular medley of veggies, but you can get creative with whatever odds and end are piled up in the fridge. Heartier options like cauliflower and potatoes are best roasted, while radishes and fennel retain a fresh bite when sliced thin on a mandolin. Brightened up with a handful of chopped herbs and finished with a criminally simple pickle vinaigrette, this salad is the vibrant vegetable vacuum you’ve been searching for. Get the recipe.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.