Strawberry Crunch Salad Recipe

Introduction

This Strawberry Crunch Salad is a delightful mix of peppery arugula, sweet strawberries, creamy avocado, and tangy goat cheese. Topped with crunchy caramelized almonds and pistachios, it’s dressed in a bright champagne vinaigrette that brings all the flavors together beautifully. Perfect for a light lunch or a fresh side salad.

Ingredients

• ⅔ cup sliced or slivered almonds
• 3 tablespoons sugar
• 10 ounces arugula greens
• 8 ounces strawberries, hulled and quartered or chopped
• 1 avocado, chopped
• 2 ounces crumbled goat cheese
• ⅓ cup roasted salted pistachios, chopped
• 3 tablespoons champagne vinegar
• ½ lemon, juiced
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, freshly grated
• Pinch kosher salt and pepper
• ½ cup olive oil

Instructions

1. Step 1: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all of the almonds evenly—about 6 to 8 minutes. Keep a close eye on them to prevent burning. Transfer the almonds to a piece of parchment paper to cool, then break into pieces if clumped.
2. Step 2: In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, crumbled goat cheese, chopped pistachios, and the sugared almonds.
3. Step 3: Prepare the champagne vinaigrette by combining vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper in a bowl. Whisk together while slowly streaming in the olive oil until the dressing emulsifies.
4. Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve immediately to enjoy the fresh, crunchy textures.

Tips & Variations

• Substitute arugula with baby spinach or mixed greens for a milder flavor.
• Use maple syrup instead of honey for a different sweetness profile in the dressing.
• For extra crunch, add toasted walnuts or pecans alongside the pistachios.
• Make the vinaigrette ahead and store it in the fridge for up to one week.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to one week. The salad is best enjoyed fresh; if you need to store it, keep the components separate and assemble just before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds and pistachios?

Yes, pecans, walnuts, or cashews can be used based on your preference. Just toast and caramelize them similarly for the best flavor and texture.

How do I prevent the avocado from browning?

To slow browning, toss the avocado with a little lemon juice before adding it to the salad. Serve the salad soon after assembling for the freshest taste.

Strawberry Crunch Salad Recipe

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★★★★★

5 from 250 reviews

Strawberry Crunch Salad is a vibrant and refreshing salad that combines peppery arugula with sweet and tangy strawberries, creamy avocado, tangy goat cheese, and a delightful crunch from sugared almonds and roasted pistachios. The salad is perfectly complemented by a zesty champagne vinaigrette, making it a perfect light meal or side dish for spring and summer.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• ⅔ cup sliced or slivered almonds
• 3 tablespoons sugar
• 10 ounces arugula greens
• 8 ounces strawberries, hulled and quartered or chopped
• 1 avocado, chopped
• 2 ounces crumbled goat cheese
• ⅓ cup roasted salted pistachios, chopped

Dressing Ingredients (Champagne Vinaigrette)

• 3 tablespoons champagne vinegar
• ½ lemon, juiced
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 garlic clove, freshly grated
• Pinch kosher salt and pepper
• ½ cup olive oil

Instructions

1. Caramelize the Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Sprinkle in the sugar and cook while stirring often until the sugar melts and coats the almonds with a caramel glaze, about 6 to 8 minutes. Be careful not to let them burn. Once caramelized, transfer the almonds to parchment paper to cool, then break apart any clumped pieces.
2. Prepare the Salad Base: In a large bowl, toss the arugula with a pinch of kosher salt and black pepper. Add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled sugared almonds to the bowl.
3. Make the Champagne Vinaigrette: In a mixing bowl, whisk together the champagne vinegar, honey, freshly squeezed lemon juice, dijon mustard, grated garlic, salt, and pepper. While continuously whisking, slowly drizzle in the olive oil until the dressing emulsifies and thickens.
4. Toss and Serve: Drizzle the prepared champagne vinaigrette over the salad ingredients and toss gently to combine. Serve immediately to enjoy the freshness and crunch.

Notes

• Keep a close eye while caramelizing the almonds to prevent burning.
• The vinaigrette can be stored in the refrigerator in an airtight container for up to one week.
• Use fresh, ripe strawberries and avocados for the best flavor and texture.
• This salad is best served fresh to maintain the crunchiness of the sugared almonds and nuts.
• For a nut-free version, omit almonds and pistachios and substitute with seeds like pumpkin or sunflower seeds.

Keywords: Strawberry Crunch Salad, arugula salad, caramelized almonds, champagne vinaigrette, summer salad, fruit salad, goat cheese salad, healthy salad