Strawberry Crunch Salad

This refreshing Strawberry Crunch Salad combines the perfect balance of peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and a double crunch factor from both candied almonds and roasted pistachios. The homemade champagne vinaigrette ties everything together for a salad that works beautifully as a light meal or show-stopping side dish.

I first created this salad for a spring brunch with friends, and now it's requested at every gathering from April through September. The candied almonds alone have become a family favorite that my kids snack on before they even make it to the salad bowl.

Ingredients

• Sliced almonds: the star of the show that transforms into sweet candied clusters when caramelized with sugar
• Sugar: creates the irresistible candy coating on the almonds that adds sweetness and crunch
• Arugula greens: provides a peppery base that stands up beautifully to the sweet and creamy components
• Fresh strawberries: choose ripe, fragrant berries that are bright red throughout for the best flavor
• Avocado: adds creamy richness and healthy fats, select one that yields slightly to gentle pressure
• Crumbled goat cheese: brings tangy creaminess that balances the sweet elements, room temperature cheese crumbles more easily
• Roasted salted pistachios: provides another layer of crunch with a beautiful color contrast
• Champagne vinegar: brings a delicate acidity that's milder than white vinegar, perfect for this delicate salad
• Lemon juice: brightens all the flavors with fresh citrus notes
• Honey: balances the acidity with natural sweetness that complements the strawberries
• Dijon mustard: emulsifies the dressing while adding subtle complexity
• Fresh garlic: one small clove provides just enough aromatic flavor without overpowering
• Olive oil: use a good quality oil as it forms the base of your dressing

Step-by-Step Instructions

Prepare the Candied Almonds:

Place almonds in a nonstick skillet over medium heat and add sugar. Stir constantly as the sugar begins to melt, about 6 minutes. The sugar will first crystallize on the nuts before melting into a golden caramel coating. When nuts are evenly coated and golden brown, immediately transfer to parchment paper to cool. Watch vigilantly as they can burn in seconds.

Build the Salad Base:

Place arugula in a large bowl and season lightly with salt and pepper. Tossing the greens with seasoning before adding other ingredients ensures even flavor distribution throughout the salad.

Add the Star Ingredients:

Gently fold in quartered strawberries, chopped avocado, crumbled goat cheese, and chopped pistachios. Add the cooled candied almonds last to maintain their crunch. Breaking larger almond clusters into bite-sized pieces creates perfect texture.

Make the Dressing:

In a bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, salt and pepper until well combined. While continuously whisking, slowly stream in olive oil until emulsified into a silky dressing.

Dress and Serve:

Drizzle about half the dressing over the salad and gently toss to coat. Add more dressing as needed, being careful not to overdress. Serve immediately for maximum freshness and texture contrast.

Pin it

The candied almonds are what truly elevate this salad from ordinary to extraordinary. I once accidentally made a double batch and found myself snacking on them for days. They also make wonderful hostess gifts when packaged in small jars with a ribbon.

Make Ahead Tips

Prepare this salad's components separately for easy assembly later. The candied almonds can be made up to a week ahead and stored in an airtight container. The dressing will keep beautifully in the refrigerator for up to seven days, though you may need to let it come to room temperature and shake vigorously before using if the oil solidifies slightly.

Seasonal Variations

While strawberries shine in late spring and summer, this versatile salad template works year-round with seasonal fruit substitutions. Try thinly sliced pears and dried cranberries in fall, sectioned blood oranges in winter, or fresh peaches in late summer. The important balance is maintaining the sweet-tart fruit component that plays so beautifully with the peppery arugula and creamy avocado.

Pin it

Serving Suggestions

This vibrant salad pairs wonderfully with simple grilled proteins like lemon herb chicken or a mild white fish. For a vegetarian meal, serve alongside a crusty artisan bread with salted butter. When entertaining, present the salad in a wide, shallow bowl to showcase the beautiful colors and textures, and consider serving the dressing on the side so guests can dress to their preference.

Frequently Asked Questions

→ Can I make the candied almonds ahead of time?

Yes! The candied almonds can be made up to a week in advance. Store them in an airtight container at room temperature. Just be sure to watch them carefully while cooking as they can burn quickly.

→ What can I substitute for goat cheese?

If you don't enjoy goat cheese, feta makes an excellent substitute. For a non-dairy option, try a firm avocado or omit the cheese entirely—the salad will still be delicious with the other ingredients.

→ How long does the champagne vinaigrette last?

The champagne vinaigrette will keep well in the refrigerator for up to one week. Store it in an airtight container and shake well before using, as it may separate when sitting.

→ Can I use a different type of greens?

Absolutely! While arugula provides a peppery base that works wonderfully with the sweet strawberries, you can substitute baby spinach, mixed greens, or even butter lettuce depending on your preference.

→ What can I use instead of champagne vinegar?

If you don't have champagne vinegar, white wine vinegar makes the closest substitute. Apple cider vinegar or white balsamic vinegar would also work well, though they'll each lend a slightly different flavor profile to the dressing.

→ Is this salad suitable for meal prep?

For meal prep, prepare all components separately. Store the dressed greens, cut fruits, candied nuts, and dressing individually, then combine just before eating. Avocado should be cut fresh to prevent browning.