The Strawberry Crunch Salad Recipe is a vibrant, refreshing dish that brings together the peppery bite of arugula, the sweetness of ripe strawberries, and the creamy texture of avocado, all topped off with a delightful crunch from sugared almonds and pistachios. This salad bursts with layers of flavor and color, making it not just a side but a star at any meal. The homemade champagne vinaigrette ties everything together with a tangy, slightly sweet finish that will have you coming back for more every time.
Ingredients You’ll Need
This Strawberry Crunch Salad Recipe relies on a handful of simple but essential ingredients, each one chosen to contribute distinct flavor, texture, and freshness. From the zesty greens to the crunchy nuts and luscious cheese, the combination is both balanced and exciting.
- â…” cup sliced or slivered almonds: These form the crunchy, sugary topping when caramelized for that irresistible sweet crunch.
- 10 ounces arugula greens: Peppery and fresh, arugula adds a bold leafy base to the salad.
- 8 ounces strawberries, hulled and quartered: Sweet and juicy, strawberries bring vibrant color and natural sweetness to every bite.
- 1 avocado, chopped: Creamy and rich, avocado balances the acidity with smooth texture.
- 2 ounces crumbled goat cheese: Tangy and soft, the cheese adds a savory depth that complements the fruit.
- â…“ cup roasted salted pistachios, chopped: These nuts add a salty crunch that contrasts beautifully with the sweeter elements.
- Champagne vinaigrette: Made from champagne vinegar, lemon juice, honey, Dijon mustard, garlic, and olive oil, this dressing brings a bright and zesty flavor that ties the salad together.
How to Make Strawberry Crunch Salad Recipe
Step 1: Prepare the Sugared Almonds
Start by heating sliced almonds with sugar in a nonstick skillet over medium heat. Stir constantly for about 6 to 8 minutes until the sugar melts and coats the almonds with a glossy, sweet layer. Once done, transfer them onto parchment paper to cool and harden. These sugared almonds are the secret to that satisfying crunch that elevates the salad experience.
Step 2: Toss the Salad Ingredients
In a large bowl, gently season the arugula with a pinch of salt and freshly ground black pepper to bring out its flavor. Add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and the now cooled sugared almonds. Drizzle with the prepared champagne vinaigrette and toss gently to mix all the ingredients without bruising the delicate greens and fruit. This step ensures each bite is perfectly balanced and flavorful.
Step 3: Make the Champagne Vinaigrette
Whisk together the champagne vinegar, honey, fresh lemon juice, Dijon mustard, minced garlic, salt, pepper, and olive oil in a small bowl. Blend until the dressing emulsifies into a smooth, tangy sauce that highlights the salad’s freshness. This vinaigrette is the final finishing touch that adds brightness and a subtle sweetness.
How to Serve Strawberry Crunch Salad Recipe
Garnishes
To make your Strawberry Crunch Salad Recipe look even more inviting, sprinkle extra chopped pistachios or a few thin strawberry slices on top before serving. A few fresh mint leaves can add a refreshing herbal note and enhance the salad’s presentation with a pop of green.
Side Dishes
This salad pairs beautifully with lighter meals, such as grilled chicken, seared salmon, or even a crusty baguette. Its bright flavors and textures are perfect for spring and summer dining, offering a fresh complement to heartier mains without overpowering them.
Creative Ways to Present
For a fun twist, serve this salad in individual clear glass bowls or mason jars to show off the colorful layers. Alternatively, create salad cups inside large strawberry halves for a charming finger-food presentation that’s perfect for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Strawberry Crunch Salad Recipe, store the salad (without the sugared almonds and vinaigrette) in an airtight container in the refrigerator for up to one day. Adding the nuts and dressing fresh before serving keeps everything crisp and flavorful.
Freezing
Because of the fresh ingredients and delicate textures, it’s best not to freeze this salad. The strawberries and avocado will lose their texture and the nuts will soften, so freezing is not recommended for preserving the best quality.
Reheating
This salad is designed to be eaten fresh and chilled, so reheating is not suitable. If you want a warm salad twist, consider heating your main dish and serving the Strawberry Crunch Salad Recipe alongside it cold for the perfect contrast.
FAQs
Can I use other greens besides arugula?
Absolutely! While arugula gives a peppery kick, baby spinach or mixed spring greens will work wonderfully and add a different flavor profile, though it won’t quite have that signature bite.
How do I make the champagne vinaigrette if I don’t have champagne vinegar?
No worries! You can substitute champagne vinegar with white wine vinegar or apple cider vinegar. Just adjust the quantity slightly to taste, as these alternatives can be stronger.
What can I substitute for goat cheese if I am allergic?
Feta cheese makes a great alternative as it provides a similar tanginess and crumbly texture. For a dairy-free option, try a sprinkle of toasted nutritional yeast for umami flavor.
Can I prepare any parts of this salad in advance?
Yes, you can make the sugared almonds and vinaigrette up to two days ahead. Store them separately in airtight containers to keep them fresh. Chop the other ingredients just before assembling.
Is this strawberry crunch salad recipe suitable for vegans?
The salad as written contains goat cheese, which is not vegan. However, you can easily make it vegan by omitting the cheese or replacing it with a vegan cheese alternative or extra nuts for texture.
Final Thoughts
Give this Strawberry Crunch Salad Recipe a try when you want a dish that feels light, fresh, and exciting all at once. It’s the perfect way to brighten up any meal and impress friends or family with flavors and textures working harmoniously. Trust me, once you taste that crunchy sweet almond topping against the tender greens and juicy strawberries, you’ll wonder how you ever lived without it.
Print
Strawberry Crunch Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Strawberry Crunch Salad combines peppery arugula greens with sweet strawberries, creamy avocado, tangy goat cheese, and a delightful crunch from sugared almonds and roasted pistachios. Tossed in a light champagne vinaigrette, this refreshing salad is perfect for a spring or summer meal that serves four people.
Ingredients
Crunchy Toppings
- â…” cup sliced or slivered almonds
- â…“ cup roasted salted pistachios, chopped
- 1 tablespoon sugar (for coating almonds)
Salad
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Sugared Almonds: In a nonstick skillet over medium heat, combine sliced almonds and sugar. Stir constantly for about 6-8 minutes until the sugar melts and coats the almonds evenly. Transfer the sugared almonds to parchment paper to cool completely, allowing them to harden and develop a crunchy texture.
- Toss the Salad Ingredients: In a large mixing bowl, place the arugula greens and season with salt and pepper to taste. Add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted salted pistachios, and the cooled sugared almonds. Drizzle with the prepared champagne vinaigrette and toss gently to combine all the flavors without mashing the ingredients.
- Make the Champagne Vinaigrette: In a separate small bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Gradually add the olive oil while whisking vigorously until the dressing is well emulsified and smooth. Adjust seasoning if needed, then drizzle over the salad as instructed in Step 2.
Notes
- Be sure to stir the almonds continuously while making sugared almonds to prevent burning.
- You can substitute pistachios with walnuts or pecans for a different crunch flavor.
- To make the salad vegan, omit the goat cheese or replace it with a plant-based cheese alternative.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days; whisk again before using.
- Use ripe but firm avocados to prevent them from becoming mushy when tossed in the salad.
