Strawberry Crunch Salad with Sugared Almonds and Champagne Vinaigrette Recipe
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 bright champagne vinaigrette. Perfect for a light, flavorful lunch or a beautiful side dish.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad
- 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
For the Champagne Vinaigrette
- 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 cook, stirring often, until the sugar melts and coats the almonds in a caramel glaze, about 6 to 8 minutes. Be vigilant to prevent burning. Once caramelized, transfer to parchment paper and let cool completely, then break any large clumps into bite-sized pieces.
- Prepare the Champagne Vinaigrette: In a large bowl, combine the champagne vinegar, honey, fresh lemon juice, Dijon mustard, grated garlic, and a pinch of kosher salt and pepper. Whisk the ingredients together while slowly drizzling in the olive oil until the dressing emulsifies and thickens. Refrigerate if not using immediately; it can be stored up to one week.
- Toss the Salad: In a large salad bowl, toss the arugula with a pinch of salt and pepper. Add in the hulled and quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled sugared almonds.
- Dress and Serve: Drizzle the champagne vinaigrette over the salad ingredients and toss gently but thoroughly to combine. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- Be careful not to burn the sugared almonds as they cook quickly once the sugar melts.
- Use ripe but firm strawberries for the best texture and flavor in the salad.
- The vinaigrette can be prepared ahead and refrigerated for up to one week.
- For a nut-free version, omit the almonds and pistachios and substitute with toasted seeds.
- Serve this salad immediately after tossing with dressing to keep the greens crisp.