Summer is here and salads are the perfect summer dish to beat the heat at Walt Disney World Resort. When it’s hot outside, I crave meals that are simple, fresh, and don’t heat up the kitchen. And if you’re anything like me, you’re going to love these bites I’ve put together for you. Today, Disney Eats is sharing five salad recipes from EPCOT, Disney’s Animal Kingdom, Disney’s Hollywood Studios, and the Disney recipe vault!
Jump to Recipe
- Our Famous Cobb Salad from The Hollywood Brown Derby
- Papaya, Avocado, Grapefruit Salad from Boma-Flavors of Africa
- Plant-based Quinoa Salad from Kusafiri Coffee Shop & Bakery
- Watermelon Salad from the EPCOT International Flower & Garden Festival
- Roasted Beet and Goat Cheese Salad from Sunshine Seasons
Once you see these, you’ll be whipping up salads all summer long.
Our Famous Cobb Salad from The Hollywood Brown Derby
Disney’s Hollywood Studios
Our Famous Cobb Salad follows the recipe created by Bob Cobb, owner of the historic Brown Derby in California. It’s the perfect salad for lunch, dinner, or both. The dressing and hard-boiled eggs can be made ahead of time to speed up prep time on a busy evening.
The Hollywood Brown Derby Cobb Salad Recipe
Makes 4-6 servings
Ingredients
Instructions
- Whisk together water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in small bowl until well blended.
- Whisking constantly, add the vegetable oil and olive oil in slow steady stream until the dressing is emulsified.
- Store covered and chilled until ready to serve. Whisk dressing to blend just before serving.
- Toss iceberg lettuce, chicory, and watercress together and arrange in a salad bowl.
- In straight and separate lines, arrange turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of greens.
- Sprinkle the chives in two diagonal lines across the salad.
- To serve, present the salad at the table, toss with the dressing, and place on chilled plates with watercress sprigs as garnish.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Papaya, Avocado, Grapefruit Salad from Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge
Papaya, avocado, and grapefruit are tossed with yogurt and honey to make up this refreshing salad. It’s the perfect side dish for a summer brunch or dinner and makes a deliciously, cool snack on a warm day.
Papaya, Avocado, Grapefruit Salad Recipe
Makes 4-6 servings
Ingredients
Instructions
- Combine papaya, avocado, and grapefruit in medium bowl. Stir in mint leaves and set aside.
- In a small bowl, stir together yogurt, grapefruit juice, and honey.
- Pour the dressing over the fruit and toss gently. Serve immediately.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Plant-based Quinoa Salad from Kusafiri Coffee Shop & Bakery
Disney’s Animal Kingdom
This plant-based quinoa salad is a delicious (and filling) recipe from the Disney recipe vault! Since it will keep in the fridge for up to three days, it can easily be made ahead of time and served as a side dish or as a meal. The recipe is simple to double if you need a large salad to share at a party.
Plant-Based Quinoa Salad Recipe
Makes 6 servings
Ingredients
Instructions
- Combine water and quinoa in medium saucepan. Bring to boil over high heat. Cover and reduce heat to low. Cook for 15 minutes, until liquid is absorbed.
- Cool quinoa in refrigerator for at least 4 hours.
- Place cooled quinoa in large mixing bowl. Add raisins, dried apricots, chopped red onion, cucumber, mint, lemon juice, and olive oil and stir to combine.
- Season with salt and pepper, to taste.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Watermelon Salad from the EPCOT International Flower & Garden Festival
EPCOT
This dish combines sweet watermelon and blueberries mixed with peppery arugula to create a delicious blend of flavors. The white balsamic vinaigrette and pickled onions can be made up to three days in advance to help shorten any last-minute prep time.
Watermelon Salad Recipe
Makes 6 servings
Ingredients
Instructions
- Combine vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until smooth.
- With blender running, slowly drizzle in olive oil until mixture thickens. Season with salt and pepper.
- Purée raspberries in food processor. Pour purée through a fine mesh sieve. Discard seeds and set purée aside.
- Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.
- Add onions; stir to coat, then remove from heat. Cool for 20 minutes. Use immediately or refrigerate up to 3 days.
- Divide watermelon and blueberries among plates. Toss arugula with vinaigrette in a medium bowl and lightly season with salt and pepper.
- Top each portion of watermelon with arugula. Top each serving with a few slices of pickled onions, then sprinkle with feta. Drizzle with balsamic glaze.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Roasted Beet and Goat Cheese Salad from Sunshine Seasons
EPCOT
From Sunshine Seasons, we’ve got another recipe from the Disney recipes vault. Beets, candied pecans, and peppered goat cheese needed for this summer bite can be prepared ahead of time for quick assembly before serving.
Roasted Beet and Goat Cheese Salad Recipe
Makes 4 servings
Ingredients
Instructions
- Preheat oven to 375°F.
- Trim the tops and bottoms of beets and wash thoroughly. Coat with vegetable oil, salt, and pepper. Place on a roasting pan, add 1 1/2 cups of water, and bake for about 90 minutes or until beets can easily be pierced with a knife.
- When beets are tender, remove from oven, transfer to a bowl and cover with foil. (This will allow the beets to steam and the skin to come off easily.) After beets cool, remove skin and dice; refrigerate.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small saucepan over medium heat, blend the water, sugar, vanilla, and cinnamon. Bring to a boil and reduce to the consistency of syrup.
- Place the pecans in a glass mixing bowl and pour the hot syrup over the pecans; spread on prepared pan and bake for 8 minutes.
- Remove from oven and cool.
- Coat goat cheese with black pepper, then cut into 8 equal pieces.
- Refrigerate until ready to assemble salad.
- Combine the honey and vinegar in a small bowl. Whisk until honey is dissolved. Slowly add the oil, whisking continually, until well combined. Season to taste with salt and pepper.
- Toss greens with dressing and divide evenly among 4 plates.
- Top with reserved beets, candied pecans, and peppered goat cheese. Serve with flatbread crackers.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
I hope you enjoy these delicious summer salads as much as I did. Happy eating!