If you’re dreaming of a salad that’s vibrant, crunchy, tangy, and downright irresistible, Strawberry Crunch Salad is about to become your new obsession. This colorful dish balances sweet glazed almonds, tangy goat cheese, juicy strawberries, creamy avocado, and a zingy homemade champagne vinaigrette—it’s a celebration on a plate, perfect for spring and summer gatherings or anytime you need a pick-me-up.
Why You’ll Love This Recipe
- Layered Textures: Caramelized almonds, crisp pistachios, creamy avocado, and juicy strawberries make each bite delightfully exciting.
- Bold & Bright Flavors: The champagne vinaigrette perfectly balances tangy, sweet, and savory notes that complement every ingredient.
- Showstopper Presentation: Vivid greens, pops of red berries, and crumbles of snowy goat cheese make this salad almost too pretty to eat.
- Quick & Easy: A true weeknight hero, ready in just 30 minutes—no fancy equipment required!
Ingredients You’ll Need
Don’t let the fancy flavors fool you—the ingredients for Strawberry Crunch Salad are refreshingly simple, yet each one plays a crucial role in making this dish taste and look extraordinary. Here’s how they all come together for textural magic and flavor fireworks!
- Sliced or slivered almonds (⅔ cup): These will get a caramelized sugar coating, transforming them into the irresistible “crunch” that sets this salad apart.
- Sugar (3 tablespoons): For caramelizing the almonds into golden clusters—this is your sweet-and-crunchy secret weapon.
- Arugula greens (10 ounces): Peppery and sturdy, arugula forms a vibrant base that holds up beautifully to all the toppings and dressing.
- Strawberries (8 ounces), hulled and chopped: Juicy, sweet, and bursting with color—they lend their signature strawberry flair with every forkful.
- Avocado (1): Creamy cubes of avocado add richness and balance out the tangy, sweet, and salty elements of the salad.
- Goat cheese (2 ounces), crumbled: Tangy, smooth, and decadent, it brings a luxurious touch and pairs wonderfully with the fruit.
- Roasted salted pistachios (⅓ cup), chopped: More crunch! Their salty bite highlights the sweetness of the strawberries and caramelized almonds.
- Champagne vinegar (3 tablespoons): This is the backbone of your vinaigrette, offering delicate acidity and a subtle floral note.
- Lemon juice (from ½ lemon): Brightens the dressing, keeping flavors lively and fresh.
- Honey (2 tablespoons): Adds just the right touch of sweetness to round out the vinaigrette.
- Dijon mustard (1 teaspoon): A must for creamy, tangy depth in the dressing.
- Fresh garlic clove (1), grated: For savory warmth—fresh grated garlic blends seamlessly into the vinaigrette.
- Kosher salt and black pepper (to taste): Essential for balancing the vibrant flavors throughout.
- Olive oil (½ cup): Smooths everything out and creates a lush, pourable dressing.
Variations
The best part about Strawberry Crunch Salad is how endlessly customizable it is—you can tweak the toppings, toss in your favorite greens, or swap out the cheese to perfectly suit your taste or dietary needs. Don’t be afraid to have some fun with it!
- Try Mixed Greens: Swap arugula for baby spinach, mixed spring greens, or even baby kale for a different base flavor and texture.
- Go Nut-Free: Replace almonds and pistachios with roasted sunflower or pumpkin seeds for a delightful crunch, minus the nuts.
- Dairy-Free Version: Skip the goat cheese, or use a vegan alternative for that creamy tang without the dairy.
- Berries Galore: Add blueberries, raspberries, or blackberries for an extra pop of sweetness and color.
- Zest It Up: Add a sprinkle of lemon zest or a dash of crushed red pepper to the dressing for extra zing.
How to Make Strawberry Crunch Salad
Step 1: Caramelize the Almonds
Begin by adding sliced or slivered almonds to a nonstick skillet over medium heat. Sprinkle in the sugar and stir constantly—this is a bit of a dance, but so worth it! Watch as the sugar melts and turns golden, clinging to the almonds to create sweet, crunchy clusters. This should take about 6–8 minutes. As soon as everything is golden and aromatic (but before anything burns!), transfer the almonds to parchment paper to cool completely—don’t touch, as the caramel is very hot.
Step 2: Make the Champagne Vinaigrette
In a large mixing bowl, combine the champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Give everything a quick whisk until well blended. Now, while whisking, slowly stream in the olive oil. You’ll see the dressing thicken up to a luscious, pourable consistency—taste and tweak the salt and pepper if needed, then set aside.
Step 3: Assemble the Salad
In your biggest salad serving bowl, toss the arugula very gently with a pinch of salt and pepper. Scatter in the strawberries, avocado, goat cheese, roasted pistachios, and your now-cooled sugar-glazed almonds. When you’re ready to serve, drizzle over plenty of that champagne vinaigrette and lightly toss until everything is glossy and coated—serve right away for maximum crunch!
Pro Tips for Making Strawberry Crunch Salad
- Watch That Caramel! When caramelizing almonds, keep stirring and never walk away—the line between perfectly toasty and burnt sugar is thin.
- Goat Cheese Crumble Hack: For effortless crumbles, chill the goat cheese and use your fingers or a fork to break it up just before adding.
- Dressing Distribution: Dress the salad at the very last moment to ensure every bite is crisp and nothing gets soggy.
- Strawberry Selection: Choose ripe, fragrant strawberries for the sweetest, most flavorful salad.
How to Serve Strawberry Crunch Salad
Garnishes
You can elevate your Strawberry Crunch Salad with extra garnishes like a sprinkle of fresh mint leaves, a drizzle of balsamic glaze, or even more toasted nuts for extra crunch. Sometimes, a dusting of freshly cracked black pepper or a few edible flowers will give your platter that picture-perfect finish.
Side Dishes
This salad shines as a main course for lunch, but also pairs fabulously with grilled chicken, seared salmon, or a slice of rustic bread. It’s a wonderful accompaniment to a spring quiche or as a lively first course at any summer dinner party.
Creative Ways to Present
For a stunning presentation, arrange the salad on a wide platter in rainbow layers so every ingredient gets its moment. Make mini Strawberry Crunch Salad cups in small jars for individual servings at picnics, or serve them wrapped in butter lettuce leaves for a fresh, hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the toppings and dressing separately from the greens to keep everything crisp. Airtight containers in the fridge will keep the elements fresh for up to 2 days. Combine just before serving for best texture.
Freezing
Technically, Strawberry Crunch Salad isn’t freezer-friendly—the strawberries, avocado, and greens don’t hold up well to freezing. However, you can freeze the caramelized almond clusters on their own! Store them in a freezer-safe zip bag for up to a month, then thaw and use as needed.
Reheating
This salad is best enjoyed fresh and cold, so there’s no need to reheat. If your almond clusters have softened, a few minutes in a dry skillet can bring back their signature crunch before tossing them into the salad.
FAQs
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Can I make Strawberry Crunch Salad ahead of time?
Absolutely! Prepare all the toppings and dressing separately, but wait until serving to toss everything together. This way, the greens and almonds stay crisp and vibrant.
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What can I use instead of champagne vinegar?
If you can’t find champagne vinegar, white wine vinegar or even a mild apple cider vinegar makes a great substitute. Just adjust to taste—some vinegars are a touch more acidic.
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Is it possible to make Strawberry Crunch Salad nut-free?
Definitely! Swap the almonds and pistachios for toasted sunflower or pumpkin seeds. You’ll keep the crunch, but make the salad safe for anyone with nut allergies.
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Can I use pre-made candied nuts instead of making my own?
You sure can! Pre-made candied almonds or pecans work beautifully in this salad if you’re short on time, though making your own gives that fresh, just-caramelized flavor.
Final Thoughts
The next time you’re searching for something refreshing, colorful, and full of zing, let Strawberry Crunch Salad steal the show. It’s easy enough for a busy weeknight but special enough for company—give it a try, and I guarantee you’ll be making it all season long!
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: American
- Diet: Vegetarian
Description
A delightful Strawberry Crunch Salad featuring a mix of arugula greens, fresh strawberries, creamy avocado, tangy goat cheese, crunchy pistachios, and caramelized almonds, all tossed in a homemade champagne vinaigrette.
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, cook almonds with sugar until caramelized, about 6 to 8 minutes. Transfer to parchment paper to cool.
- Assemble the Salad: Toss arugula with salt and pepper, then add strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with vinaigrette and toss to combine. Serve immediately.
- Make the Champagne Vinaigrette: Whisk together vinegar, honey, lemon juice, Dijon, garlic, salt, and pepper. Slowly stream in olive oil while whisking until well combined. Store in the fridge for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 9g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 8mg
