If you are looking to brighten up your meal with a salad that bursts with fresh flavors and delightful textures, this Strawberry Arugula Salad with Candied Almonds, Pistachios, and Champagne Vinaigrette Recipe is exactly what you need. Imagine the peppery bite of arugula paired with sweet, juicy strawberries and creamy avocado, all elevated by crunchy candied almonds and pistachios. The champagne vinaigrette ties everything together with a subtle tang and a touch of honeyed sweetness, making each bite unforgettable. This salad is perfect for any occasion when you want something light, vibrant, and absolutely mouthwatering.
Ingredients You’ll Need
The magic of this salad lies in its simple yet thoughtfully chosen ingredients, each contributing unique flavors and textures to create a perfectly balanced dish. From crunchy nuts to fresh produce and a homemade dressing that sings, these essentials come together to celebrate freshness and elegance in every bite.
- Sliced or slivered almonds (â…” cup): Toasted and candied to add irresistible crunch and sweetness.
- Sugar (3 tbsp): Used to candy the almonds and give that pleasant caramelized coating.
- Arugula greens (10 oz): Provides a peppery, fresh leafy base for the salad.
- Strawberries (8 oz): Fresh and hulled, their natural sweetness contrasts beautifully with the arugula.
- Avocado (1, chopped): Adds creamy texture and richness to balance the acidity.
- Goat cheese (2 oz, crumbled): Offers tangy, creamy notes that enrich the salad experience.
- Roasted, salted pistachios (â…“ cup, chopped): Adds a subtle saltiness and crunch that complements the candied almonds.
- Champagne vinegar (3 tbsp): The backbone of the vinaigrette, providing a mild, fruity acidity.
- Lemon juice (juice of ½ lemon): Brings fresh brightness to the dressing.
- Honey (2 tbsp): Sweetens the vinaigrette with a gentle floral note.
- Dijon mustard (1 tsp): Helps emulsify the dressing and adds a subtle bite.
- Garlic (1 clove, freshly grated): Infuses savory depth into the vinaigrette.
- Kosher salt & pepper (pinch each): Enhances all the flavors beautifully.
- Olive oil (½ cup): Creates a luscious, smooth dressing that coats the salad perfectly.
How to Make Strawberry Arugula Salad with Candied Almonds, Pistachios, and Champagne Vinaigrette Recipe
Step 1: Toast the Almonds
Start by taking your sliced or slivered almonds to the next level with a quick candying process. Heat a nonstick skillet over medium heat and add the almonds along with the sugar. Keep stirring often — this prevents any burning and helps evenly melt the sugar, coating each almond beautifully. In about 6 to 8 minutes, you’ll have glossy, golden candied almonds that bring an addictive crunch and sweetness to your salad. Transfer them onto parchment paper to cool while you move on to the next steps.
Step 2: Make the Champagne Vinaigrette
Next, whisk together the liquid magic that will tie your salad ingredients together. In a bowl or jar, combine champagne vinegar, freshly squeezed lemon juice, honey, Dijon mustard, grated garlic, kosher salt, and pepper. Slowly drizzle in olive oil while whisking vigorously to create a smooth, emulsified vinaigrette. This dressing has just the right balance of tang, sweetness, and zing to enhance every component of your salad.
Step 3: Assemble the Salad
In a large mixing bowl, toss together your peppery arugula, sweet and juicy strawberries, creamy chopped avocado, tangy crumbled goat cheese, and the crunchy roasted pistachios. These fresh ingredients provide not only a feast for the palate but also a stunning color contrast. Once your candied almonds have cooled, add them to the bowl, ensuring that every serving will have that special crunch.
Step 4: Dress and Toss
Just before serving, drizzle the champagne vinaigrette over the salad. Toss gently but thoroughly to coat every leaf and slice with the dressing. Take a moment to admire the vibrant mixture of reds, greens, and cream, all glistening with the perfectly balanced vinaigrette. If you like, garnish with a few extra pistachios or a sprinkle of goat cheese to make the dish even more inviting.
How to Serve Strawberry Arugula Salad with Candied Almonds, Pistachios, and Champagne Vinaigrette Recipe
Garnishes
For an extra touch of elegance, consider adding edible flowers or a few fresh mint leaves as garnishes. These not only heighten the visual appeal but contribute refreshing aromas that complement the salad’s vibrant flavors. A little extra crumbled goat cheese or chopped nuts on top can also add texture and richness.
Side Dishes
This strawberry arugula salad with candied almonds, pistachios, and champagne vinaigrette pairs beautifully with grilled chicken or fish, making it an excellent accompaniment for a light yet satisfying dinner. It also works as a standout side at brunch or a holiday meal, offering fresh balance to richer dishes like roasted meats or creamy pastas.
Creative Ways to Present
Serve the salad in individual clear bowls to showcase the stunning colors or pile it high on a large platter for a communal experience. You can also stuff the salad into endive leaves or hollowed-out avocados for a playful appetizer presentation that guests will love. Even layering ingredients in a clear jar for a portable picnic treat works perfectly.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Strawberry Arugula Salad with Candied Almonds, Pistachios, and Champagne Vinaigrette Recipe, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate if possible to avoid soggy greens. The nuts may lose some crunch over time, so consider toasting a small batch fresh if storing for longer than a day.
Freezing
This salad is not suitable for freezing due to the fresh greens, fruits, and creamy components like avocado and goat cheese, which don’t freeze well. To enjoy this recipe at its best, prepare fresh and enjoy within a day or two.
Reheating
Since this is a fresh, cold salad, reheating is not recommended. Instead, enjoy the leftovers chilled or at room temperature after a brief rest outside the fridge to bring back some of the original vibrancy.
FAQs
Can I use other nuts instead of almonds and pistachios?
Absolutely! Walnuts or pecans can be great alternatives and will provide a lovely crunch and flavor. Just be sure to candy them using the same method for the best texture.
How long will the candied almonds stay fresh?
When stored in an airtight container at room temperature, candied almonds remain crisp for up to two weeks. This makes them a fantastic component to prepare ahead.
Is there a substitute for champagne vinegar?
If you don’t have champagne vinegar on hand, white wine vinegar or apple cider vinegar can work as substitutes, though the flavor will be slightly different. Both still bring that essential acidity the vinaigrette needs.
Can I make the vinaigrette in advance?
Yes! The vinaigrette can be whisked together a day or two ahead and stored in the refrigerator. Just give it a good shake or stir before drizzling over the salad.
What if I don’t have fresh strawberries? Can I use frozen?
Fresh strawberries are ideal for texture and flavor, but if you only have frozen, thaw and drain them well before adding. Keep in mind that they may be softer and release more juice, slightly changing the salad’s texture.
Final Thoughts
There is something truly special about this Strawberry Arugula Salad with Candied Almonds, Pistachios, and Champagne Vinaigrette Recipe that makes it feel like a celebration in every bite. The combination of bright, fresh ingredients and crunchy, sweet nuts tossed with a perfectly balanced vinaigrette is one of my personal favorite ways to enjoy a salad. I encourage you to try making this dish soon — it’s guaranteed to impress and satisfy no matter the occasion.
Print
Strawberry Arugula Salad with Candied Almonds, Pistachios, and Champagne Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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 tossed in a zesty champagne vinaigrette. Perfect for a light lunch or festive celebration.
Ingredients
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, combine the sliced or slivered almonds with sugar. Stir frequently to ensure the sugar melts evenly and coats the almonds without burning. Continue cooking for about 6-8 minutes until the almonds are glossy and candied. Remove from heat and transfer the candied almonds to parchment paper to cool completely.
- Make the Vinaigrette: In a bowl or jar, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, and a pinch of kosher salt and pepper. Gradually drizzle in the olive oil while whisking continuously to emulsify into a smooth, well-blended vinaigrette.
- Assemble the Salad: In a large salad bowl, combine the arugula greens, chopped strawberries, avocado pieces, crumbled goat cheese, and chopped roasted pistachios. When the candied almonds have cooled, add them into the salad bowl.
- Dress and Toss: Drizzle the prepared champagne vinaigrette evenly over the salad just before serving. Toss gently but thoroughly to ensure all ingredients are coated with the dressing. For added texture and flavor, garnish with extra chopped pistachios or goat cheese as desired.
Notes
- To prevent the sugar from burning while toasting almonds, keep stirring often and use medium heat.
- If you prefer a milder salad, substitute arugula with baby spinach or mixed greens.
- The vinaigrette can be made ahead and refrigerated for up to 3 days; whisk before using.
- For a nut-free version, omit almonds and pistachios and add seeds like sunflower or pumpkin seeds instead.
- Make sure to add the vinaigrette just before serving to keep the greens crisp.
