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This strawberry crunch salad bursts with texture and the flavors of peak-season fruit. Lively arugula forms the base and joins creamy avocado plus tangy goat cheese for a dish that never feels basic. Roasted nuts and a bright champagne vinaigrette crank up the wow factor in every bite. It is always a hit at potlucks and brunches – my friends ask for this recipe every time.
That first bite instantly feels like summer and I love using garden-picked strawberries for unbeatable flavor My family gobbles it up so quickly I often double the batch for leftovers
Ingredients
- Sliced or slivered almonds: give the salad crunch and soak up that sweet caramel coating Always choose fresh nuts for best flavor
- Sugar: helps the almonds get candied and golden
- Arugula greens: offer a peppery bite and hold up well to dressing Look for vibrant leaves with no wilting
- Fresh strawberries: are sweet and juicy Choose ones with bright red color and no mushy spots
- Ripe avocado: brings creamy richness Pick fruit that yields slightly when pressed
- Goat cheese: adds tang and creaminess A log works best for easy crumbling
- Roasted salted pistachios: deepen the crunch factor and salty finish Go for already shelled to save prep time
- Champagne vinegar: sets the vinaigrette apart with a delicate acidity
- Lemon juice: gives brightness and balances the sweetness of honey
- Honey: lightly sweetens without overtaking the other flavors Look for local raw honey for depth
- Dijon mustard: emulsifies and sharpens the vinaigrette
- Fresh garlic: makes every ingredient pop
- Good quality olive oil: ties everything together Choose extra virgin for full flavor
- Kosher salt and black pepper: dial up the seasoning
Step-by-Step Instructions
- Candy the Almonds:
- Add sliced almonds to a nonstick skillet and set over medium heat Sprinkle in the sugar and stir frequently so every almond is evenly coated Cook six to eight minutes until the sugar is fully melted and goes deep golden Keep a close eye since nuts can burn fast Move finished almonds to parchment paper in a single layer Cool completely and break up any clusters
- Prep the Salad Base:
- Place arugula in a very large bowl and toss with a pinch of salt and pepper so every leaf gets a little seasoning
- Build the Salad:
- Add in quartered strawberries diced avocado crumbled goat cheese chopped pistachios and the cooled sugared almonds Make sure the toppings are scattered evenly so you get something delicious in every bite
- Make the Champagne Vinaigrette:
- Mix champagne vinegar honey lemon juice dijon mustard freshly grated garlic salt and pepper together in a bowl Whisk well Slowly stream in the olive oil while whisking the whole time until the dressing is thick and glossy
- Dress and Serve:
- Drizzle the vinaigrette over the salad and toss gently but thoroughly so all those crunchy and creamy bits are coated Serve straight away to keep everything crisp and fresh
Pin
I am especially wild about the sugared almonds in this salad Once my cousin asked for a jar just of those to eat as a snack The crunch makes it hard to stop at one bite and always leaves great memories for gatherings
Storage tips
If you plan to meal prep or save leftovers store the vinaigrette and almonds separately from the rest of the salad This keeps greens from getting soggy and almonds from getting soft Keep salad ingredients in an airtight container in the fridge and only dress right before serving The vinaigrette holds up well for a week refrigerated
Ingredient substitutions
Baby spinach works well in place of arugula if you want a milder flavor Feta gives a nice tang if goat cheese is not your go to You can use pecans or walnuts in place of almonds and swap in raspberries or blueberries for the strawberries in a pinch White wine vinegar is a solid stand in if you cannot find champagne vinegar
Serving suggestions
Serve this as a main for lunch topped with grilled chicken or shrimp or pile alongside a roasted salmon fillet It is also beautiful on a brunch buffet with quiche and fresh bread This salad always shines at summer picnics
Cultural and historical context
Fruit and nut salads have been a tradition in many cultures for centuries Combining sweet tart berries with cheese and greens harkens back to European springtime salads Champagne vinaigrette feels fancy but is quite approachable and always gets oohs and ahhs at baby showers and bridal luncheons
Recipe FAQs
- → Can I substitute another green for arugula?
Yes, baby spinach or mixed spring greens work well if you prefer a milder taste compared to arugula’s peppery flavor.
- → What other nuts can I use instead of pistachios?
Chopped walnuts, pecans, or even hazelnuts offer different flavors and textures as alternatives to pistachios.
- → Is there a replacement for goat cheese?
Crumbled feta or fresh mozzarella provide a similar creamy texture for those looking for a different cheese.
- → How far in advance can I make the dressing?
The champagne vinaigrette can be prepared up to one week ahead and stored in the refrigerator in a sealed container.
- → Should the caramelized almonds be made fresh?
For optimal crunch, prepare the sugared almonds close to serving time, but they can be stored in an airtight container for a few days.
- → Can I add protein to make it a main course?
Grilled chicken, salmon, or shrimp pair nicely for a more filling option while keeping the fresh flavors intact.