Strawberry Crunch Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/strawberry-crunch-salad-recipe/
