Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
Introduction
Strawberry Crunch Salad is a refreshing blend of peppery arugula, sweet strawberries, creamy avocado, and crunchy sugared almonds. Topped with tangy goat cheese and a bright champagne vinaigrette, this salad offers a perfect balance of flavors and textures ideal for a light lunch or a side dish.
Ingredients
- 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
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt and pepper
- ½ cup olive oil
Instructions
- Step 1: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all the almonds—about 6 to 8 minutes. Watch closely to avoid burning. Transfer to parchment paper and let cool. Break apart any clumps.
- Step 2: In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and sugared almonds.
- Step 3: To make the champagne vinaigrette, combine the champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper in a bowl. Whisk together, then slowly stream in the olive oil while whisking continuously until emulsified.
- Step 4: Drizzle the dressing over the salad and toss well to combine. Serve immediately for the best texture and freshness.
Tips & Variations
- For a nut-free version, substitute the almonds and pistachios with toasted pumpkin seeds or omit altogether.
- If you prefer a sweeter dressing, add an extra teaspoon of honey to the vinaigrette.
- Swap goat cheese for feta or blue cheese to vary the flavor.
- Use fresh spring mix or spinach if you don’t have arugula on hand.
Storage
Store leftover dressing in an airtight container in the refrigerator for up to one week. Keep salad components separately if possible to prevent sogginess. Once assembled, this salad is best enjoyed immediately but can be stored covered in the fridge for up to 4 hours. If reheating the nuts, warm them briefly in a skillet to restore crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sugared almonds ahead of time?
Yes, you can make sugared almonds up to 2 days in advance. Store them in an airtight container at room temperature to keep them crisp.
What can I use instead of champagne vinegar?
If you don’t have champagne vinegar, white wine vinegar or apple cider vinegar work well as substitutes and provide a similar tangy flavor.
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Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy sugared almonds and pistachios, all tossed in a zesty champagne vinaigrette. Perfect as a light lunch or a delightful side dish.
Ingredients
Crunchy Almonds
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
Salad
- 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 kosher salt and pepper
- ½ cup olive oil
Instructions
- Caramelize the Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Stir in the sugar and continue cooking, stirring regularly, until the sugar melts and coats the almonds in a caramelized glaze, about 6 to 8 minutes. Be careful and attentive to avoid burning. Once caramelized, transfer the almonds onto parchment paper and allow them to cool, then break any clumps into pieces.
- Prepare the Salad Base: In a large bowl, toss the arugula greens with a pinch of kosher salt and freshly ground black pepper. Add in the hulled and quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the sugared almonds.
- Make the Champagne Vinaigrette: In a separate bowl, whisk together the champagne vinegar, honey, lemon juice, Dijon mustard, freshly grated garlic, salt, and pepper. Slowly stream in the olive oil while whisking constantly until the dressing emulsifies and is well combined. This dressing can be stored in the refrigerator for up to one week.
- Toss and Serve: Drizzle the prepared champagne vinaigrette over the salad ingredients and toss thoroughly to combine. Serve the salad immediately to enjoy the freshness and crunch.
Notes
- Keep a close watch when caramelizing almonds as sugar can burn quickly.
- You can substitute goat cheese with feta if preferred.
- For a nut-free version, omit the pistachios and almonds, or substitute with seeds like pumpkin or sunflower.
- The dressing can be prepared in advance and stored refrigerated for up to one week.
- Serve this salad immediately after tossing to preserve the crispness of the greens and crunch of the nuts.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: strawberry salad, crunchy salad, arugula salad, caramelized almonds, champagne vinaigrette, healthy salad, vegetarian salad, summer salad
