Ready for a salad that’s the star of any table? The Strawberry Crunch Salad is a delightful symphony of bright berries, creamy goat cheese, buttery avocado, and toasty sugared almonds, all tumbled together with peppery arugula and a sparkling homemade champagne vinaigrette you’ll want to drizzle on everything. Crunchy, sweet, tangy, and fresh—it’s the ultimate way to say hello to sunny days and happy gatherings!
Why You’ll Love This Recipe
- Irresistible Crunch: Toasted, caramelized almonds and roasted pistachios add the perfect snappy texture.
- Vibrant Flavors: Juicy strawberries, creamy avocado, and tangy goat cheese create a harmonious balance of sweet, creamy, and tart.
- Showstopping Color: Each bowl glows with a kaleidoscope of reds, greens, and creamy whites—almost too pretty to eat (but you’ll want to!).
- Quick and Easy: This Strawberry Crunch Salad comes together in just 30 minutes, making it ideal for both everyday lunches and festive gatherings.
Ingredients You’ll Need
This fresh masterpiece shines thanks to simple, seasonal ingredients, each playing a starring role in taste, texture, and color. Don’t skip any of them—every bite of this Strawberry Crunch Salad sparkles because of their harmony!
- Sliced or slivered almonds: Get these nice and toasty with a sugar coating for a sweet, crunchy topping you’ll want to snack on by itself.
- Sugar: The magic for transforming almonds into candy-like little gems.
- Arugula greens: Peppery and fresh, they balance the salad’s sweet elements with vibrancy.
- Strawberries: Fresh, juicy, and the heart of any summer salad—hull and chop for bursts of flavor.
- Avocado: Adds creamy softness that pairs gorgeously with the other textures.
- Goat cheese: Tangy, creamy, and slightly salty, it melds everything together for a luxurious finish.
- Roasted salted pistachios: Chopped for a snappy, salty note that plays beautifully with the sweet almonds.
- Champagne vinegar: The backbone of the sparkling vinaigrette, gently brightening all the flavors.
- Lemon juice: Adds a fresh, zesty punch to the dressing—use freshly squeezed for best results.
- Honey: Natural sweetness that brings out the strawberries and rounds off the vinaigrette.
- Dijon mustard: Gives the dressing body and a bit of tangy intrigue.
- Fresh garlic: Grated in, it infuses the vinaigrette with gentle bite and aroma.
- Kosher salt and pepper: Just a pinch lifts all the flavors up.
- Olive oil: Whisked into the vinaigrette for a silky, luscious finish.
Variations
Feel free to make this Strawberry Crunch Salad your own—whether you’re accommodating allergies, making it vegan, or improvising with what’s on hand, you can tailor it endlessly without losing its sparkle!
- Swap the greens: Try baby spinach or mixed spring greens for a milder base if arugula isn’t your favorite.
- Dairy-free: Substitute vegan cheese or omit the goat cheese altogether—the salad is still bursting with flavor.
- Nut-free option: Use sunflower or pumpkin seeds instead of almonds and pistachios for crunch without nuts.
- Change up the berries: Fresh raspberries or blueberries are delicious alternatives if strawberries aren’t available.
- Balsamic vinaigrette: When champagne vinegar is out of reach, a good-quality balsamic makes a tasty, tangy swap.
How to Make Strawberry Crunch Salad
Step 1: Candy the Almonds
In a nonstick skillet over medium heat, combine the sliced or slivered almonds with sugar. Stir constantly as the sugar melts and coats the almonds in a shiny, caramely glaze—this usually takes 6 to 8 minutes. Don’t walk away—the line between perfect and burnt goes by fast! Once your almonds are beautifully golden, transfer them immediately onto a piece of parchment paper to cool, then break up any clumps. These crunchy morsels make the salad utterly unforgettable.
Step 2: Whisk the Champagne Vinaigrette
In a bowl, vigorously whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, and a good pinch of kosher salt and pepper. As you whisk, slowly drizzle in the olive oil—it’ll emulsify into a creamy, bright dressing. Taste and adjust for sweetness, zing, or salt as you like. You’ll wonder why you ever used store-bought after this!
Step 3: Assemble the Salad
Place the arugula greens in a large bowl and season with a pinch of salt and pepper. Gently add the hulled, chopped strawberries, chunks of creamy avocado, crumbled goat cheese, chopped roasted pistachios, and—don’t forget!—your shiny sugared almonds. Drizzle generously with the champagne vinaigrette and toss just until everything glistens. Every forkful should have a little bit of everything for that celebrated Strawberry Crunch Salad flavor!
Step 4: Serve and Savor
Transfer the salad to your prettiest serving platter or individual bowls. For an extra touch, scatter a few extra strawberries or nuts across the top for a gorgeous presentation. Serve immediately while the almonds are at their crispiest, and watch your guests (or family!) go back for seconds.
Pro Tips for Making Strawberry Crunch Salad
- Almond Candying, the Safe Way: Always keep the almonds moving in the skillet and remove them from heat as soon as they’re golden and fragrant—toasted sugar can go from dreamy to burnt in seconds!
- Dressing Emulsification: Add the olive oil in a thin stream while whisking hard; this creates a luxuriously creamy dressing that won’t separate as easily.
- Ripe but Firm Avocado: For those perfect cubes that hold their own in the mix, use avocados that yield just slightly to gentle pressure—no mushy bits here!
- Last-Minute Toss: Add the vinaigrette and toss right before serving to ensure your Strawberry Crunch Salad stays crisp—not soggy!
How to Serve Strawberry Crunch Salad
Garnishes
Let your inner artist shine by scattering extra sliced strawberries, whole pistachios, or a final dusting of goat cheese just before serving. A light drizzle of honey or a twist of lemon zest over the top adds a beautiful finish that highlights those fresh flavors.
Side Dishes
This salad is stunning on its own but pairs beautifully with crusty bread, grilled chicken, or a piece of salmon for a perfect meal. If you’re brunching, serve alongside quiche or frittata to wow your guests!
Creative Ways to Present
Try plating the Strawberry Crunch Salad in wide shallow bowls for a showy restaurant-style presentation, or layer it in clear jars for colorful picnic parfaits. For parties, mini portions in little glasses or endive leaves make eye-catching appetizers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Strawberry Crunch Salad (lucky you!), store it in an airtight container in the refrigerator for up to a day. The greens may wilt slightly, but the flavors stay bright and satisfying—just keep the sugared almonds separate for maximum crunch.
Freezing
Salads like this aren’t freezer-friendly due to the fresh produce and creamy cheese. However, you can freeze the homemade candied almonds in advance—just thaw at room temperature before adding to your salad.
Reheating
No reheating needed. If the salad has chilled, just let it sit at room temperature for 10–15 minutes before serving to bring out the best flavors—cold goat cheese and avocado can taste muted straight from the fridge.
FAQs
-
Can I make Strawberry Crunch Salad ahead of time?
Absolutely! You can prep all the components ahead—candy the almonds, mix the vinaigrette, chop the strawberries and avocado, and crumble the goat cheese. Just keep everything separate and assemble with dressing right before serving for best crunch and freshness.
-
What if I can’t find champagne vinegar?
No worries! White wine vinegar is a great substitute, or even rice vinegar for a mild, sweet-tart effect. Balsamic can be used in a pinch, though it will slightly darken the dressing and change the flavor profile.
-
How do I keep the avocado from browning?
Toss the chopped avocado with a bit of lemon juice as soon as you cut it—this keeps it looking fresh, even if you prep it a little in advance. Assembling the salad just before serving also helps preserve that gorgeous green.
-
Can I use frozen strawberries?
For the best flavor and texture, fresh strawberries are the way to go in this salad. Frozen ones tend to release too much liquid and lack the bright, juicy pop you want for a showstopper like Strawberry Crunch Salad.
Final Thoughts
If you’re looking to treat yourself—or your friends—to a salad that always gets compliments, the Strawberry Crunch Salad is that magical recipe. Whether for a sunny lunch, a special occasion, or just because, give it a try. I can’t wait for you to fall in love with every sweet, crunchy, creamy bite!
Print
Strawberry Crunch Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Crunch Salad is a delightful mix of fresh greens, juicy strawberries, creamy avocado, tangy goat cheese, crunchy pistachios, and sweet sugared almonds, all tossed in a flavorful champagne vinaigrette. It’s a perfect balance of flavors and textures that makes for a refreshing and satisfying salad.
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
- Prepare the Sugared Almonds: In a nonstick skillet over medium heat, cook almonds with sugar until caramelized, about 6 to 8 minutes. Transfer to parchment paper to cool, breaking into pieces if needed.
- Assemble the Salad: Toss arugula with salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with dressing, toss well, and serve immediately.
- Make the Champagne Vinaigrette: Whisk together vinegar, lemon juice, honey, dijon, garlic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified. Store in the fridge for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
