Description
This vibrant Strawberry Crunch Salad combines fresh strawberries, creamy avocado, tangy goat cheese, and candied almonds tossed with peppery arugula and drizzled with champagne vinaigrette. The perfect balance of sweet, savory, and crunchy textures for a refreshing summer meal.
Ingredients
Scale
- 10 oz fresh arugula (about 5–6 cups)
- 1 lb fresh strawberries, hulled and sliced (approximately 2 cups)
- 1 large ripe avocado, diced
- 4 oz goat cheese, crumbled (can substitute with feta)
- 1/3 cup pistachios, shelled and lightly toasted
- 1/3 cup sliced almonds
- 2 tablespoons granulated sugar (for candying the almonds)
- Optional: 1/4 red onion, thinly sliced
- 3 tablespoons champagne vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced (optional)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil (high quality for best flavor)
Instructions
- Prepare the Candied Almonds: Place the sliced almonds in a nonstick skillet over medium heat. Add the sugar and cook, stirring constantly, until the sugar melts and coats the almonds with a caramel-like layer (about 6-8 minutes). Watch carefully as they can burn quickly! Transfer to a piece of parchment paper to cool completely, then break into pieces.
- Make the Champagne Vinaigrette: In a small bowl, combine the champagne vinegar, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk until well combined. Slowly stream in the olive oil while continuously whisking until the dressing is emulsified. Taste and adjust seasonings as needed.
- Assemble the Salad: Place the arugula in a large salad bowl and toss with a pinch of salt and pepper. Add the sliced strawberries and diced avocado. Sprinkle with the crumbled goat cheese, pistachios, and candied almonds.
- Dress the Salad: Drizzle with the champagne vinaigrette just before serving. Start with half the dressing, toss gently, then add more if needed.
- Serve immediately: For best texture and flavor, serve the salad right after assembling.
Notes
- Prepare components ahead: Make the candied almonds and dressing up to a week in advance for quick assembly.
- Don’t overdress: Start with half the dressing, toss, then add more if needed to keep the salad crisp.
- Season the greens: Tossing the arugula with a pinch of salt and pepper before adding other ingredients enhances flavor.
- Temperature matters: Allow goat cheese to come to room temperature for about 15 minutes before crumbling for the best texture.
- Perfectly ripe avocados: Choose avocados that yield slightly to gentle pressure for the ideal creamy texture.
- Last-minute assembly: For the freshest salad, combine all ingredients just before serving.
- For meal prep: Keep components separate and assemble individual portions throughout the week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 14g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 22mg
Keywords: strawberry crunch salad, strawberry salad, champagne vinaigrette, summer salad, fruit salad, goat cheese salad, candied almonds, arugula salad, avocado salad, easy salad recipe