6 Trendy Vegetables That Deserve A Degree

Keep it fresh by using some of the trendiest vegetables this side of a Brooklyn farmer’s market. From enduring classics like kale to reemerging stars like beets and arugula, here are a few of our favorite vegetables for the college crowd.


The ultimate trendy vegetable, kale has been a dominant force in the culinary world for over a decade. It’s easy to see why too; the curly green has a legendary nutritional profile and is equally delicious in entree salads or simmering soups!


If there’s was one vegetable who could give kale a run for its money in the trendy department, it would be cauliflower. The classic vegetable is well suited to vegan and gluten-free options, bringing a flexible, nutritious bite that is adaptable to most cooking methods. Better yet, cauliflower comes in a range of colors, so you can add some aesthetic points to standard dishes without much effort. 


Zucchini succeeds because it’s flavorful, nutritious, and easy to work with all at once. The green squash can be used to create a gluten-free alternative to noodles, offer a fried snack that doesn’t weigh you down, and lighten up late summer salads. Luckily for you, it’s extremely healthy and affordable to boot. 


Cucumber’s popularity with college students is directly tied to its appearance in cuisines around the world. The refreshing veggie often pops in Mexican, Chinese, and Greek cuisine, plus it’s an essential topping in the beloved Vietnamese banh mi sandwich. 


Perhaps it’s due to beet’s surprising versatility or perhaps it’s due to Dwight Schrute from The Office, but whatever the reason, there’s no denying that beets have seen a recent surge in popularity. Although there are plenty of beet-specific dishes, we like exposing the red root veggie to college aged eaters by adding it to long running favorites like kale salads, gnocchi, and hummus!

  • Favorite Varieties: Chioggia, Forono
  • Try Making: Beet hummus


For our money, arugula is the next leafy green to take the world by storm. Make your university ground zero for the arugula revolution and use it for delicious salads, pizzas, or even as a pesto alternative. You can even use it to put a modern spin on Mexican food!