A few years ago I was a Panera addict. Yup, the casual fast-food place with the baguettes, bread bowls and salads. Not to mention they also have an amazing cookie selection. In the summer they have this Strawberry Poppyseed Salad that I would make Jord get for me basically every week. It is made up of fresh berries, mandarin oranges, pecans, romaine and their poppyseed dressing. I really just ordered it for the whole grain baguette on the side, but that salad is just what you want in the summertime.
Since I still crave that salad (I have not been to a Panera in probably 4 years), I wanted to recreate one at home. This Summer Superfood Salad is full of fresh summer ingredients, clean carbs, healthy fats and it is paired with a 2-minute Strawberry Lemon Dressing.
The fruits of this salad are so sweet and juicy and compliment the rest of the ingredients so well. I used organic strawberries and blueberries from Driscoll’s and white nectarine. Together the sweet strawberries and tangy blueberries and nectarine are amazing. You can also add in any of Driscoll’s other berries like blackberries or raspberries if you’d like!
And there is an extra heartiness to this salad thanks to the cooked farro. I use farro because I am a bit obsessed with the grain. In my opinion it is completely underrated and tastes 100x better than quinoa (sorry quinoa). Also there are sliced almonds for the extra crunch and fats.
All of these tasty ingredients are on top of the fresh organicgirl greens. I also use a mix of baby kale and mache rosettes because I love the taste of these greens mixed together. Organicgirl is seriously my go-to greens because they have SO many options and everything is organic (obviously) and fresh. Plus they are conveniently located in so many markets near me (and most likely you as well!).
All in all this Summer Superfood Salad recipe requires just 6 ingredients.
Because there is no fruity dressing on the market that pairs well with this, I make my own. I use Driscoll’s organic strawberries, fresh lemon, maple syrup and avocado oil. As a result, we have a deliciously sweet dressing to pair with the salad.
Make this dish for your next summer barbecue dish or you can also make it to bring for lunch during the week. The dressing will stay for about 7 days or so in the fridge. Because there is fresh fruit in the salad, I recommend enjoying it within 5 days or so.
You can also add some grilled chicken or shrimp on top if you want the extra protein boost too.
And if you do make this, definitely let me know what you think and don’t forget to share it on Instagram. I love seeing what you babes recreate from the blog. It seriously makes me so happy!
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Summer Superfood Salad with Strawberry Lemon Dressing
- Yield: 2-3 1x
- Category: gluten free, vegan
- Cuisine: lunch, dinner, side dish
- 1/2 cup sliced Driscoll’s strawberries
- 1/2 cup Driscoll’s blueberries
- 1 white nectarine, sliced
- 1/4 cup sliced almonds
- 3/4 cup cooked farro, cooled
- 2 cups organicgirl baby kale &greens mâche rosettes mixed (or your favorite greens)
- Strawberry Lemon Dressing
- 5 large Driscoll’s strawberries
- Juice from half a lemon
- 2 tablespoons maple syurp
- 2 tablespoons avocado oil
- Combine salad ingredients in a large mixing bowl
- Begin making dressing in a blender by combining all dressing ingredients together
- Blend together until well combined
- Pour into a small tupperware or mason jar and shake once more before tossing in salad
- Dressing will stay for 5-7 days in fridge
Thank you organicgirl & Driscoll’s for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!