Description
A refreshing and vibrant Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy candied almonds and pistachios, all dressed in a light and fruity champagne vinaigrette. Perfect for a light lunch or a festive side dish.
Ingredients
Scale
For the Salad:
- â…” cup sliced or slivered almonds
- 3 tbsp sugar
- 10 oz arugula greens
- 8 oz strawberries, hulled and chopped or quartered
- 1 avocado, chopped
- 2 oz crumbled goat cheese
- â…“ cup roasted, salted pistachios, chopped
For the Champagne Vinaigrette:
- 3 tbsp champagne vinegar
- Juice of ½ lemon
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt & pepper
- ½ cup olive oil
Instructions
- Toast the Almonds: In a nonstick skillet over medium heat, toast the sliced or slivered almonds with sugar. Stir frequently to avoid burning. Continue cooking for 6-8 minutes until the sugar melts and evenly coats the almonds. Transfer the candied almonds onto parchment paper and let them cool completely.
- Make the Vinaigrette: In a bowl or jar, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is smooth and emulsified.
- Assemble the Salad: In a large salad bowl, combine arugula greens, chopped strawberries, chopped avocado, crumbled goat cheese, and chopped roasted pistachios. Once the candied almonds have cooled, add them to the bowl as well.
- Dress and Toss: Just before serving, drizzle the prepared champagne vinaigrette over the salad. Toss gently to mix all ingredients and ensure everything is evenly coated with the dressing. Garnish with extra pistachios or goat cheese if desired, and serve immediately.
Notes
- To prevent sogginess, add the vinaigrette just before serving.
- Candied almonds can be made ahead and stored at room temperature in an airtight container.
- Use fresh, ripe strawberries for the best flavor.
- Adjust the honey in the vinaigrette to taste if you prefer more or less sweetness.
- For a nut-free version, omit almonds and pistachios or substitute with seeds.
