Meet your new salad obsession: the Strawberry Crunch Salad. This dazzling, flavor-packed bowl is everything you crave in a summer salad—sweet, crunchy, tangy, and just a little bit luxe. Juicy strawberries, creamy avocado, tangy goat cheese, and sugared almonds take center stage, all tossed in a zippy champagne vinaigrette. It’s a vibrant salad that’s almost too pretty to eat (almost!).
Why You’ll Love This Recipe
- Show-Stopping Crunch: Those caramelized almonds and roasted pistachios deliver a sweet, salty snap in every bite that’s truly addictive.
- Fresh, Vibrant Flavors: Sweet strawberries, peppery arugula, and a bright champagne vinaigrette make this seriously refreshing and never boring.
- Easy but Elegant: You’ll spend less than 30 minutes, but your guests will think you pulled out all the stops for this gourmet-looking salad.
- Perfect for Any Occasion: Whether it’s a sunny lunch, potluck, or elegant starter, Strawberry Crunch Salad always steals the spotlight.
Ingredients You’ll Need
This sparkling salad is all about using simple, fresh ingredients in the best possible way. Every single component—from juicy strawberries to creamy goat cheese—adds its own special touch, giving the Strawberry Crunch Salad its color, delicious texture, and lively flavor.
- Sliced or slivered almonds (⅔ cup): You’ll candy these to make the irresistible “crunch” topping. They add sweetness and an addictive bite.
- Sugar (3 tablespoons): A little sugar transforms the almonds into a golden, crumbly treat.
- Arugula greens (10 ounces): Peppery and tender, arugula provides a zesty green base that plays so well with the sweet and creamy elements.
- Strawberries (8 ounces, hulled & chopped): The star! Their natural sweetness and gorgeous color make this salad pop.
- Avocado (1, chopped): Creaminess! Avocado plays off the crunchy morsels and gives every bite a dreamy texture.
- Goat cheese (2 ounces, crumbled): Tangy, creamy goat cheese literally melts into the salad for a savory touch.
- Roasted salted pistachios (⅓ cup, chopped): For extra crunch and a nutty, almost buttery flavor with just the right amount of salt.
- Champagne vinegar (3 tablespoons): The base for your showstopper vinaigrette—light, zingy, and perfect with strawberries.
- Fresh lemon (½, juiced): Brightens the dressing and balances all the flavors.
- Honey (2 tablespoons): Gives the vinaigrette a subtle sweetness that ties everything together.
- Dijon mustard (1 teaspoon): Offers a touch of tang and helps your dressing nicely emulsify.
- Fresh garlic (1 clove, grated): A little sharpness wakes everything up—truly worth grating fresh.
- Kosher salt & pepper (to taste): Enhances every element, so season with gusto.
- Olive oil (½ cup): Lends body, silkiness, and that finishing richness to your vinaigrette.
Variations
Don’t be shy about making this Strawberry Crunch Salad your own! It’s a perfect “blank canvas” for swapping, subbing, and personalizing with whatever’s in season or fits your mood and tastes.
- Swap the greens: Use spring mix or baby spinach if you’re out of arugula, or even a peppery watercress for a bit more bite.
- Change up the cheese: Not a goat cheese fan? Try creamy feta, gorgonzola, or mini mozzarella balls for a different twist.
- Add protein: Grilled chicken, shrimp, or chickpeas make this salad hearty enough for a meal.
- Nut-free option: Omit nuts and replace with roasted sunflower or pumpkin seeds for the crunch, allergy-friendly style.
- Different fruit: Try sliced peaches, nectarines, or fresh raspberries for a summery spin when strawberries are out of season.
How to Make Strawberry Crunch Salad
Step 1: Candy the Almonds
Place the sliced or slivered almonds into a nonstick skillet over medium heat. Sprinkle the sugar over the top, and, using a spatula, stir constantly as the sugar melts and begins to caramelize—this should take about 6 to 8 minutes. Be sure to keep those almonds moving and watch closely—they can go from golden and toasty to burned in a flash! Spread the sugared almonds onto parchment paper to cool and break them into pretty little clusters once firm.
Step 2: Whip Up the Champagne Vinaigrette
In a large bowl, whisk together the champagne vinegar, fresh lemon juice, honey, dijon mustard, grated garlic, and a generous pinch of salt and pepper. While whisking, slowly stream in your olive oil and keep mixing until the dressing looks creamy and slightly thickened—a sign it’s beautifully emulsified and ready to drizzle!
Step 3: Assemble the Salad
In your serving bowl, toss the arugula with a pinch of salt and pepper. Add in the chopped strawberries, avocado, crumbled goat cheese, chopped pistachios, and those irresistible sugared almonds. Drizzle several spoonfuls of your champagne vinaigrette over top, give everything a gentle toss, and serve right away for maximum crunch and freshness!
Pro Tips for Making Strawberry Crunch Salad
- Sugar Watch: When caramelizing almonds, stir constantly and remove from heat the second they’re golden—residual heat can keep sugar cooking and cause burning.
- Dress Just Before Serving: Hold off tossing everything with vinaigrette until your guests are ready—this keeps the greens crisp and the crunch factor sky-high.
- Perfect Strawberries: Choose strawberries that are deeply red and sweet for maximum flavor—slightly underripe ones won’t have the same wow factor.
- Goat Cheese Crumble: Pop goat cheese in the freezer for 10 minutes before crumbling for larger, prettier chunks that don’t get mushy.
How to Serve Strawberry Crunch Salad
Garnishes
For a show-stopping finish, sprinkle your Strawberry Crunch Salad with a few extra sugared almonds and pistachios, then scatter a handful of sliced fresh strawberries on top. A little extra goat cheese crumbled over the salad gives a lovely, creamy accent, and a pinch of flaky sea salt can take the flavor to the next level.
Side Dishes
This vibrant salad pairs beautifully with crispy baguette slices, a simple grilled chicken breast, or a light pasta dish. Serve it alongside a chilled soup in summer—like gazpacho or a cucumber-yogurt blend—for the ultimate refreshing meal.
Creative Ways to Present
Turn the Strawberry Crunch Salad into a showpiece by layering it in a large, clear trifle bowl or mason jars for pretty picnic portions. Or, create individual nests of arugula on salad plates, artfully topped with all the goodies, for an elegant dinner party starter.
Make Ahead and Storage
Storing Leftovers
If you have leftover Strawberry Crunch Salad, store the greens and toppings separately from the dressing and nuts to keep things from getting soggy. Place them in airtight containers in the refrigerator and assemble just before eating for best results.
Freezing
Unfortunately, this salad is best enjoyed fresh and doesn’t freeze well—the strawberries and greens won’t hold up to freezing, and the crunch will be lost. However, you can freeze the candied almonds in an airtight bag for up to two months!
Reheating
No reheating is needed for Strawberry Crunch Salad. Just bring the dressing to room temperature if it thickens in the fridge, give it a good shake or whisk, and toss everything fresh for peak texture and flavor.
FAQs
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Can I make Strawberry Crunch Salad ahead of time?
Absolutely! You can candy the almonds and prepare the dressing up to a week in advance. Chop your strawberries and avocado just before serving and store all components separately to keep everything fresh and crunchy. Toss together right before it hits the table for the most delicious results.
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What can I use instead of champagne vinegar?
If you can’t find champagne vinegar, white wine vinegar or even apple cider vinegar make excellent substitutes. Both will lend a light, tangy brightness to your dressing—just adjust the honey to balance any extra tartness.
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Is this salad suitable for vegans?
With a couple of easy swaps, you sure can! Replace the goat cheese with a vegan cheese or omit it altogether, and use maple syrup in the vinaigrette instead of honey. The rest of the Strawberry Crunch Salad is naturally plant-based.
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Can I use frozen strawberries?
For the very best texture and flavor, fresh strawberries are a must. Frozen strawberries will release too much moisture as they thaw and won’t deliver the same juicy, sweet pop in every bite.
Final Thoughts
If you’re looking to add a little sunshine to your next meal, give this Strawberry Crunch Salad a try. It’s as joyful to eat as it is to serve, and I promise—once you taste that irresistible mix of sweet berries, creamy avocado, and crunchy, caramelized almonds, you’ll want to make it again and again!
Print
Strawberry Crunch Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Modern
- Diet: Vegetarian
Description
A delightful Strawberry Crunch Salad featuring a mix of arugula greens, fresh strawberries, creamy avocado, tangy goat cheese, and crunchy almonds and pistachios, all tossed in a homemade champagne vinaigrette. A perfect blend of flavors and textures!
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, caramelize the almonds with sugar, stirring frequently until coated and caramelized, about 6 to 8 minutes. Transfer to parchment paper to cool, breaking into pieces if clumped.
- Assemble the salad: Toss arugula with salt and pepper in a large bowl. Add strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with dressing, toss well, and serve immediately.
- Prepare the champagne vinaigrette: In a bowl, whisk together vinegar, lemon juice, honey, dijon, garlic, salt, and pepper. Gradually whisk in olive oil until emulsified. Store in the fridge for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320 kcal
- Sugar: Approximately 10g
- Sodium: Approximately 250mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 18g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 6g
- Protein: Approximately 8g
- Cholesterol: Approximately 10mg
