Description

This vibrant Strawberry Crunch Salad is the ultimate celebration of spring and summer flavors. Packed with peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and ultra-crunchy sugared almonds, every bite is a textural delight. Finished with crunchy pistachios and tossed in a zippy champagne vinaigrette, it’s refreshingly light yet satisfying—perfect as a stunning side or a light main dish.

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
1/2 lemon, juiced
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, freshly grated
Pinch of kosher salt and pepper
1/2 cup olive oil

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Instructions

Make the Sugared Almonds: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and becomes caramelized, thoroughly coating the almonds—about 6 to 8 minutes. Watch closely to prevent burning. Transfer the almonds to a piece of parchment paper and let them cool completely. Once cooled, break them into pieces if they have clumped together.
Prepare the Salad: In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and cooled sugared almonds. Gently toss everything together.
Make the Champagne Vinaigrette: In a separate large bowl, combine the champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Whisk until well combined. Slowly drizzle in the olive oil while whisking constantly until the dressing thickens and emulsifies.
Toss and Serve: Drizzle the champagne vinaigrette over the salad mixture and toss gently to coat all the ingredients evenly. Serve immediately for the best texture and crunch!

Notes

For best flavor and texture, assemble the salad just before serving.
The sugared almonds can be made a day in advance and stored at room temperature in an airtight container.
Swap goat cheese for feta or blue cheese if preferred.
For extra protein, add grilled chicken, salmon, or chickpeas.
Store leftover dressing in the refrigerator for up to one week—shake well before using.

Nutrition

Serving Size: 1/4 of salad
Calories: 370
Sugar: 14g
Sodium: 220mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 8g
Cholesterol: 10mg