Description
This Strawberry Crunch Salad is bursting with flavor and texture! Peppery arugula is tossed with sweet strawberries, creamy avocado, tangy goat cheese, crunchy sugared almonds, and roasted pistachios, all drizzled with a bright, homemade champagne vinaigrette. Fresh, vibrant, and ready in just 30 minutes, it’s perfect for spring and summer meals!
Ingredients
Salad
2/3 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
1/3 cup roasted salted pistachios (chopped)
Champagne Vinaigrette
3 tablespoons champagne vinegar
1/2 lemon (juiced)
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove (freshly grated)
Pinch kosher salt and pepper
1/2 cup olive oil
Instructions
-
Candy the Almonds
In a nonstick skillet over medium heat, combine the almonds and sugar. Stir constantly until the sugar melts and coats the almonds in a golden, caramelized layer, about 6–8 minutes. Watch carefully to prevent burning. Transfer to a piece of parchment paper to cool. Break apart if clumped. -
Make the Champagne Vinaigrette
In a large bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Slowly stream in the olive oil while whisking continuously until emulsified. Refrigerate until ready to use. -
Assemble the Salad
In a large serving bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds. -
Dress and Serve
Drizzle the salad with the champagne vinaigrette and toss gently to combine. Serve immediately for the freshest flavor and best crunch.
Notes
- Almonds: Watch the skillet closely — sugared almonds can burn quickly!
- Greens: Arugula gives a peppery bite, but you could substitute mixed greens for a milder flavor.
- Make Ahead: You can prepare the almonds and vinaigrette in advance. Store the almonds at room temperature and the vinaigrette in the fridge for up to 1 week.
- Variations: Add grilled chicken or shrimp to make it a full meal, or swap pistachios for pecans if you prefer.
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 450kcal
- Sugar: 12g
- Sodium: 240mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg