Description
A vibrant and refreshing Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy sugared almonds and pistachios, all tossed in a bright and zesty champagne vinaigrette. Perfect as a light lunch or a stunning side for any meal.
Ingredients
Scale
Crunchy Toppings
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- ⅓ cup roasted salted pistachios, chopped
Salad Base
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
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. Stir in the sugar and cook, stirring often, until the sugar melts and forms a caramel coating on the almonds—about 6 to 8 minutes. Watch carefully to prevent burning! Transfer the almonds to parchment paper to cool and break into smaller pieces if necessary.
- Prepare the Salad Base: In a large bowl, toss the arugula with a pinch of salt and pepper. Add the hulled and quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled sugared almonds pieces.
- Make the Champagne Vinaigrette: In a separate bowl, whisk together the champagne vinegar, honey, freshly squeezed lemon juice, Dijon mustard, grated garlic, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until the dressing emulsifies and thickens slightly. You can store extra dressing in the refrigerator for up to one week.
- Toss and Serve: Drizzle the prepared champagne vinaigrette over the salad mixture and toss gently but thoroughly to coat all ingredients. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- Keep a close eye on the almonds while caramelizing to avoid burning.
- For extra crunch, you can add other nuts like walnuts or pecans if desired.
- The vinaigrette can be stored in an airtight container in the refrigerator for up to 7 days; whisk again before using.
- Substitute arugula with baby spinach or mixed greens if preferred.
- Adjust the sweetness of the vinaigrette by adding more or less honey to taste.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-cook with toasted caramelizing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Strawberry crunch salad, champagne vinaigrette, arugula salad, summer salad, light salad, healthy salad
