I enjoy this salad because it comes together quickly and tastes like something special. I like how the sugared almonds add a sweet crunch that balances the peppery arugula and bright vinaigrette. It works perfectly as a light meal or a beautiful side dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 1/2 lemon, juiced 2 tablespoons honey 1 teaspoon dijon mustard 1 garlic clove, freshly grated Pinch kosher salt Pinch black pepper 1/2 cup olive oil
Directions
I start by placing the almonds in a nonstick skillet over medium heat. I stir in the sugar and cook, stirring often, until the sugar melts and becomes caramel-like, coating the almonds. This usually takes about 6 to 8 minutes, and I make sure to watch closely so they don’t burn. I transfer the almonds to parchment paper to cool, then break them apart if they clump together.
To make the dressing, I combine the champagne vinegar, honey, lemon juice, dijon mustard, grated garlic, salt, and pepper in a large bowl. I whisk everything together, then slowly stream in the olive oil while whisking constantly until the dressing emulsifies.
In a large bowl, I toss the arugula with a small pinch of salt and pepper. I add the strawberries, avocado, goat cheese, pistachios, and cooled sugared almonds. I drizzle the dressing over the salad and toss gently until everything is well coated. I serve it immediately.
Servings and Timing
I get about 4 servings from this salad. The total time is around 30 minutes, including making the sugared almonds and the vinaigrette.
Variations
I sometimes swap the goat cheese for feta or blue cheese when I want a stronger flavor. I also like adding grilled chicken or shrimp to turn it into a full meal. When strawberries aren’t in season, I use sliced pears or apples instead.
Storage/Reheating
I find this salad is best eaten fresh. If needed, I store the dressing separately in the refrigerator for up to one week. Once dressed, the salad does not keep well because the greens wilt.
FAQs
Can I make the sugared almonds ahead of time?
I often make them a day or two ahead and store them in an airtight container at room temperature.
Can I use a different type of greens?
I sometimes use mixed greens or spinach, though I like arugula best for its peppery bite.
Is there a substitute for champagne vinegar?
I use white wine vinegar or apple cider vinegar if I don’t have champagne vinegar on hand.
Can I make this salad dairy-free?
I simply leave out the goat cheese or replace it with a dairy-free alternative.
What can I serve this salad with?
I like serving it alongside grilled meats, pasta dishes, or as part of a brunch spread.
Conclusion
I keep this strawberry crunch salad in my rotation because it is fresh, vibrant, and full of flavor. The mix of sweet, savory, and crunchy elements makes it a dish I always enjoy preparing and sharing.
Fresh, vibrant, and full of texture, this strawberry crunch salad combines sweet berries, creamy goat cheese, avocado, and candied almonds with a zesty champagne vinaigrette.
Author:Sarah
Prep Time:30 minutes
Cook Time:0 minutes (aside from almond caramelizing)
Total Time:30 minutes
Yield:4 servings
Category:Salad / Side Dish
Method:Tossed / No-Cook
Cuisine:American / Seasonal
Diet:Gluten Free
Ingredients
Caramelized Almonds:
⅔ cup sliced or slivered almonds
3 tablespoons sugar
Salad Base:
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
Champagne Vinaigrette Dressing:
3 tablespoons champagne vinegar
½ lemon, juiced
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, freshly grated
Pinch of kosher salt and black pepper
½ cup olive oil
Instructions
Caramelize the Almonds:
In a nonstick skillet over medium heat, stir almonds with sugar for 6–8 minutes, until sugar melts and coats the almonds. Watch carefully to prevent burning. Transfer to parchment paper to cool, then break into pieces if clumped.
Make the Dressing:
In a bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. While whisking, slowly stream in olive oil until emulsified. Refrigerate for up to 1 week.
Assemble the Salad:
Toss arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and cooled caramelized almonds. Drizzle with the dressing and toss to combine. Serve immediately.
Notes
Make the caramelized almonds ahead for quicker prep.
Swap goat cheese with feta or blue cheese for a different flavor profile.
Add grilled chicken for a protein boost.
Best served immediately after dressing to maintain crunch.
