As the summer months approach, our taste buds begin to crave refreshing and light meals that are perfect for hot days. One of the best ways to beat the heat is with a delicious salad, and Panera’s got you covered! With their wide variety of seasonal ingredients and creative twists on classic dishes, Panera has become a go-to spot for salads that are both healthy and flavorful.
In this article, we’ll be sharing 20 refreshing Panera salad recipes that are sure to satisfy your cravings and keep you cool all summer long. From classic Greek Salads with Lemon Vinaigrette to unique creations like the Asian Sesame Chicken Salad and the Strawberry Poppyseed Salad, there’s something for everyone on this list.
Greek Salad with Lemon Vinaigrette
This refreshing salad combines the flavors of Greece, featuring juicy tomatoes, crunchy cucumbers, and tangy feta cheese. The bright and citrusy lemon vinaigrette brings everything together in perfect harmony.
Ingredients:
– 4-6 cups mixed greens (arugula, spinach, etc.)
– 2 large tomatoes, diced
– 1 large cucumber, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, tomatoes, cucumber, feta cheese, red onion, and olives.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: None! This salad is ready in just 10 minutes.
Asian Sesame Chicken Salad
Asian Sesame Chicken Salad Recipe
A refreshing twist on traditional chicken salads, this Asian-inspired recipe combines the crunch of sesame seeds with the savory flavor of grilled chicken and a hint of soy sauce. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp sesame oil
– 1 tsp soy sauce
– 1 tsp honey
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– 2 cups mixed greens (arugula, spinach, etc.)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, and sesame oil.
3. Brush the mixture on both sides of the chicken breast and cook for 5-6 minutes per side, or until cooked through.
4. Let the chicken cool, then chop into bite-sized pieces.
5. In a large bowl, combine mixed greens, chopped scallions, and toasted sesame seeds.
6. Add the grilled chicken to the salad and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Strawberry Poppyseed Salad
A refreshing summer salad that combines sweet strawberries with crunchy poppyseeds and a hint of tangy feta cheese. This simple recipe is perfect for potlucks, barbecues, or a light lunch.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup poppy seeds
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine strawberries, poppy seeds, and feta cheese.
2. Drizzle with olive oil and apple cider vinegar; toss gently to combine.
3. Sprinkle mint leaves on top and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 5 minutes
Mediterranean Quinoa Salad
Discover the flavors of the Mediterranean in this refreshing quinoa salad, packed with juicy vegetables and savory feta cheese.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (such as arugula, spinach, and parsley)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber slices
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber slices, and Kalamata olives.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Sprinkle crumbled feta cheese on top and season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (including cooking time for quinoa)
Fuji Apple Chicken Salad
This refreshing salad combines the sweetness of Fuji apples with the savory flavor of grilled chicken, all on a bed of crisp mixed greens. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 Fuji apples, diced
– 1/4 cup chopped walnuts
– 1/4 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
– Mixed greens for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and your favorite herbs. Grill chicken for 5-6 minutes per side, or until cooked through.
3. In a large bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
4. Add diced apples, chopped walnuts, and crumbled feta cheese to the bowl. Toss to combine.
5. Slice grilled chicken into strips and add to the bowl. Toss gently to combine.
6. Serve on top of mixed greens and enjoy!
Cooking Time: 15-20 minutes
Southwest Caesar Salad with Avocado
This recipe combines the classic flavors of a Caesar salad with the creaminess of avocado and the boldness of Southwestern spices, creating a unique and delicious twist on a timeless favorite.
Ingredients:
– 1 head romaine lettuce
– 1/2 cup croutons (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– 1/2 avocado, diced
– 2 tablespoons Caesar dressing
– 1 teaspoon lime juice
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Optional: diced red bell peppers, chopped cilantro, or crumbled queso fresco for added flavor and texture
Instructions:
1. In a large bowl, combine romaine lettuce, croutons, and Parmesan cheese.
2. In a separate bowl, whisk together Caesar dressing, lime juice, and cumin.
3. Pour the dressing mixture over the salad and toss to coat.
4. Top with diced avocado and season with salt and pepper to taste.
5. Garnish with optional toppings of your choice.
6. Serve immediately.
Cooking Time: 10 minutes
Spinach and Bacon Salad with Warm Dijon Dressing
A classic combination of crispy bacon, fresh spinach, and tangy dressing makes this salad a perfect side dish for any occasion. The warm Dijon vinaigrette adds a rich and creamy element that ties everything together.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of cooked bacon, crumbled
– 1/2 cup diced red onion
– 1/2 cup crumbled feta cheese (optional)
– 2 tablespoons Dijon mustard
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, whisk together Dijon mustard, olive oil, garlic, salt, and pepper.
3. Bring the mixture to a simmer over medium heat and cook for 5 minutes or until slightly thickened.
4. Meanwhile, heat the bacon in a skillet over medium-high heat until crispy. Drain on paper towels.
5. In a large bowl, combine spinach leaves, crumbled bacon, diced red onion, and feta cheese (if using).
6. Pour the warm Dijon dressing over the salad and toss to combine.
7. Serve immediately.
Cooking Time: 15 minutes
Roasted Beet and Goat Cheese Salad
A sweet and savory salad that combines the natural sweetness of roasted beets with the tanginess of goat cheese, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, goat cheese, and parsley.
5. Arrange beet wedges on top of the salad.
6. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting time), plus assembly time.
BBQ Ranch Chicken Salad
This refreshing salad combines the smoky flavor of BBQ chicken with the tanginess of ranch dressing, all wrapped up in a crunchy mix of greens and veggies.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp ranch seasoning
– 2 cups mixed greens (lettuce, arugula, spinach)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber slices
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. Season chicken with BBQ sauce and ranch seasoning; grill for 5-7 minutes per side, or until cooked through.
3. Chop grilled chicken into bite-sized pieces.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, feta cheese, and chopped cilantro.
5. Add grilled chicken on top of salad and toss to combine.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes (includes grill time)
Kale and Cranberry Almond Salad
This refreshing salad combines the earthy flavor of kale with the sweetness of cranberries and the crunch of almonds, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup fresh or frozen cranberries
– 1/2 cup sliced almonds
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– Salt to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help tenderize them.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined.
3. Add the cranberries, almonds, and salt to the bowl with the kale. Pour the dressing over the top and toss to combine.
4. Serve immediately.
Cooking Time: 5 minutes
Tomato Basil Mozzarella Salad
This classic salad combines juicy tomatoes, fragrant basil, creamy mozzarella cheese, and a hint of garlic for a deliciously simple side dish or light lunch.
Ingredients:
– 3 large ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 8 oz fresh mozzarella cheese, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Extra-virgin olive oil for dressing
Instructions:
1. In a large bowl, combine the diced tomatoes, chopped basil, and sliced mozzarella.
2. Sprinkle the minced garlic over the top of the salad and season with salt and pepper to taste.
3. Drizzle with extra-virgin olive oil to bring out the flavors.
4. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 10 minutes
Harvest Salad with Pumpkin Seeds
Celebrate the flavors of fall with this vibrant salad, featuring roasted butternut squash, crunchy pumpkin seeds, and a tangy dressing. Perfect for a cozy dinner or as a light lunch.
Ingredients:
– 1 small butternut squash (about 1 lb), peeled and cubed
– 2 cups mixed greens
– 1/4 cup pumpkin seeds
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped pecans
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss the butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large bowl, combine mixed greens, roasted squash, pumpkin seeds, goat cheese, and pecans.
3. In a small bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
Cooking Time: 45-50 minutes (including roasting time)
Thai Peanut Crunch Salad
This refreshing salad combines the creamy richness of peanut sauce with the crunch of toasted peanuts and crispy vegetables. Perfect as a light lunch or dinner, it’s also an excellent side dish for your next Thai-inspired meal.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked chicken breast, diced
– 1/2 cup roasted sweet potatoes, diced
– 1/2 cup toasted peanuts
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 2 tablespoons peanut sauce (store-bought or homemade)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine mixed greens, chicken breast, sweet potatoes, peanuts, red bell pepper, and cucumber.
2. Drizzle with peanut sauce and toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves.
5. Serve immediately.
Cooking Time: 10-15 minutes
Blueberry Walnut Salad with Balsamic Glaze
This refreshing salad combines the natural sweetness of blueberries with the crunch of walnuts, all tied together with a tangy balsamic glaze. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 cups mixed greens
– 1 cup fresh blueberries
– 1/2 cup chopped walnuts
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 2 tbsp balsamic glaze
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, blueberries, and chopped walnuts.
2. If using feta cheese, sprinkle it over the top of the salad.
3. Drizzle olive oil over the salad, then spoon balsamic glaze on top.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Cobb Salad with Creamy Garlic Dressing
This classic salad is a staple of American cuisine, featuring a medley of fresh greens, savory meats, and tangy dressing. This recipe adds a rich and creamy twist to the traditional Cobb Salad.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked chicken breast, diced
– 1/2 cup crumbled blue cheese
– 1/2 cup chopped red onion
– 1/4 cup chopped walnuts
– 1/4 cup cherry tomatoes, halved
– Creamy Garlic Dressing (recipe below)
Creamy Garlic Dressing:
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chicken breast, blue cheese, red onion, walnuts, and cherry tomatoes.
2. In a small bowl, whisk together Creamy Garlic Dressing ingredients until smooth.
3. Pour dressing over salad and toss to coat.
4. Serve immediately.
Cook Time: 10 minutes
Caprese Pasta Salad
This Caprese Pasta Salad is a creative take on the classic Italian salad, combining the sweetness of tomatoes and mozzarella with the creaminess of basil. Perfect for a quick lunch or dinner, this recipe is easy to make and packed with flavor.
Ingredients:
– 8 oz. pasta (such as bow-tie or penne)
– 2 cups cherry tomatoes, halved
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp. olive oil
– Salt and pepper to taste
– 1 tsp. balsamic vinegar (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cherry tomatoes, mozzarella cheese, and chopped basil.
3. Add cooked pasta to the bowl and toss gently to combine.
4. Drizzle olive oil over the salad and sprinkle with salt and pepper to taste.
5. If desired, add a drizzle of balsamic vinegar for an extra burst of flavor.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Avocado and Black Bean Salad
This vibrant salad combines the creamy richness of avocados with the earthy flavor of black beans, making it a perfect side dish or light lunch. With its bold colors and tangy dressing, it’s sure to be a hit!
Ingredients:
– 3 ripe avocados, diced
– 1 can black beans, drained and rinsed
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced avocado, black beans, and red onion.
2. Squeeze lime juice over the mixture and toss gently.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Chicken Caesar Salad Wrap
A classic Caesar salad gets a delicious twist with the addition of crispy chicken and wrapped up in a warm flour tortilla. This easy-to-make wrap is perfect for lunch or dinner on-the-go.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 cups romaine lettuce, chopped
– 1/2 cup croutons
– 1/4 cup shaved parmesan cheese
– 2 tablespoons Caesar dressing
– 1 large flour tortilla
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chicken, lettuce, croutons, and parmesan cheese.
2. Drizzle with Caesar dressing and toss to coat.
3. Warm the flour tortilla in the microwave for 20-30 seconds or on a dry skillet for a few seconds.
4. Spoon the chicken Caesar salad mixture onto the center of the tortilla, leaving a small border around the edges.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat package.
Cooking Time: 10-15 minutes (including prep time)
Summer Corn and Arugula Salad
Summer Corn and Arugula Salad Recipe
This refreshing salad is a perfect representation of summer’s sweetness, featuring juicy corn, peppery arugula, and a tangy dressing that will leave you wanting more. With just a few simple ingredients and steps, you can create this delightful side dish or light lunch.
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 4 cups arugula leaves
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the corn kernels and arugula leaves.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the corn-arugula mixture and toss to combine.
4. Top with crumbled feta cheese (if using) and chopped nuts.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Vegetable and Farro Salad
Roasted Vegetable and Farro Salad Recipe
Roast a medley of colorful vegetables with farro, then toss with tangy feta cheese and a drizzle of olive oil for a nutritious and flavorful salad.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using water or broth.
3. Toss sweet potato, red bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
4. In a large bowl, combine cooked farro, roasted vegetables, and crumbled feta cheese. Season to taste.
5. Garnish with fresh parsley or cilantro leaves. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Summary
Get ready to beat the heat with these refreshing Panera-inspired salad recipes perfect for summer! From classic Greek and Mediterranean quinoa salads, to fruity strawberry poppyseed and blueberry walnut creations, there’s something for everyone. Other standouts include Asian sesame chicken, roasted beet and goat cheese, BBQ ranch chicken, and harvest salad with pumpkin seeds. Whether you’re in the mood for something light and tangy or hearty and satisfying, these 20 recipes are sure to become your go-to summer staples.