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
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, 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.
