Give your taste buds a treat with this Strawberry Almond Crunch Salad! It’s a kaleidoscope of color, flavor, and texture: juicy strawberries, creamy avocado, tangy goat cheese, and irresistible caramelized almonds, all coming together on a bed of fresh arugula. Light yet satisfying, this salad is a fresh favorite for any meal or gathering.
Why You’ll Love This Recipe
- Ultimate Crunch: Caramelized almonds and roasted pistachios add a crave-worthy, toasty crunch in every forkful.
- Bright, Balanced Flavors: Sweet strawberries and honey pair perfectly with the creamy tang of goat cheese and a gently sharp champagne vinaigrette.
- Seriously Fresh & Colorful: Each bite is bursting with juicy, ripe fruit, fresh greens, and a rainbow of textures you’ll want to show off.
- Quick to Toss Together: With just a few simple steps, this salad is a total weeknight (or party!) hero.
Ingredients You’ll Need
This Strawberry Almond Crunch Salad leans on easy-to-find, absolutely essential ingredients, each one playing a starring role in the final dish. From the snap of arugula to the sparkle of fresh strawberries, it’s all about flavor synergy!
- Sliced or slivered almonds: Mainly for the signature crunch—caramelized with sugar until golden and irresistible.
- Sugar: Just a few tablespoons to turn the almonds into little crunchy clusters of joy.
- Arugula greens: Peppery and bold, the perfect leafy base to hold all the toppings while keeping things light.
- Strawberries: The sweet, juicy highlight that instantly makes the salad taste like summer.
- Avocado: Adds creamy richness and a mellow flavor that makes each mouthful feel luscious.
- Goat cheese: Tangy, slightly funky, and ultra-creamy crumbles to balance the fruit’s sweetness.
- Roasted salted pistachios: For an extra pop of crunch and a touch of salt that keeps the salad from tasting one-note.
- Champagne vinegar: The zippy backbone of the homemade dressing, lending sparkle without harshness.
- Lemon juice: Freshly squeezed to brighten up the vinaigrette and bring all the flavors together.
- Honey: Natural sweetness in the dressing that celebrates the berries.
- Dijon mustard: A little goes a long way for depth and balance.
- Fresh garlic: Grated so it disperses beautifully through the vinaigrette—punchy but not overpowering.
- Kosher salt and black pepper: To taste, rounding out every layer of flavor.
- Olive oil: Velvety and rich, it ties the dressing together and brings silkiness to every bite.
Variations
One of my favorite things about Strawberry Almond Crunch Salad is how endlessly customizable it is. Tweak the mix-ins, swap the cheese, or play with greens—this recipe truly welcomes your own spin!
- Swap the Greens: Feel free to use spinach or mixed baby greens in place of arugula if you prefer a milder flavor.
- Berries Galore: Try adding raspberries, blueberries, or blackberries—either alongside or instead of strawberries.
- Change the Cheese: Feta or gorgonzola are excellent alternatives if goat cheese isn’t your favorite!
- Nut-Free Option: Skip the almonds and pistachios; use sunflower or pumpkin seeds for crunch without nuts.
- Dairy-Free Delight: Omit the cheese entirely or use a creamy vegan cheese to suit your needs.
How to Make Strawberry Almond Crunch Salad
Step 1: Candy the Almonds
Start by making those signature crunchy, sugared almonds. In a nonstick skillet over medium heat, combine the sliced or slivered almonds and sugar. Stir constantly—don’t walk away!—as the sugar melts and turns golden, evenly coating the nuts. Once caramelized (about 6 to 8 minutes), spread the almonds on parchment and let them cool completely before breaking apart any clusters.
Step 2: Whip Up the Champagne Vinaigrette
In a large bowl, whisk together the champagne vinegar, honey, lemon juice, dijon mustard, grated garlic, salt, and pepper. Once combined, slowly stream in the olive oil, whisking the entire time so your vinaigrette emulsifies into something glossy and dreamy. This dressing keeps in the fridge for a week, making salad days even easier!
Step 3: Assemble the Salad
In your prettiest large bowl, toss arugula with a pinch of salt and pepper. Layer in the strawberries, chunks of creamy avocado, goat cheese crumbles, and roasted pistachios. Add the sugared almonds last (so they stay nice and crisp!).
Step 4: Dress and Serve
Just before serving, drizzle the salad with your homemade champagne vinaigrette. Gently toss everything together, making sure every bite gets a little bit of sweetness, salt, crunch, and creaminess. Dish it up immediately and get ready for rave reviews!
Pro Tips for Making Strawberry Almond Crunch Salad
- Sugar-Almond Watch: Almonds caramelize fast—stir the whole time and pull from the heat as soon as they turn a golden, toasty brown.
- Vinaigrette Emulsifying Magic: Always add the oil in a slow, steady stream while whisking to get a silky, perfectly combined dressing.
- Last-Minute Assembly: Keep everything chilled and toss with the dressing just before serving to preserve the crunch and freshness.
- Berry Selection: Choose ripe but firm strawberries so they don’t turn mushy in the salad—look for deep red, fragrant ones for the best flavor.
How to Serve Strawberry Almond Crunch Salad
Garnishes
For extra pizzazz, scatter a few mint leaves or edible flowers on top before serving. A finishing drizzle of balsamic glaze or an extra sprinkle of toasted nuts makes Strawberry Almond Crunch Salad look absolutely stunning and adds another punch of flavor.
Side Dishes
This salad shines as a light main, but it also pairs beautifully with grilled chicken, lemony shrimp, or a wedge of rustic bread. For a stylish brunch, serve alongside a fluffy quiche or chilled soup to let Strawberry Almond Crunch Salad truly be the centerpiece.
Creative Ways to Present
Try plating the salad on a wide platter for a showy, shareable presentation. Or make individual jar salads for picnics and lunchboxes—just keep the dressing separate until you’re ready to eat so everything stays crisp! For parties, assemble in small glasses for stunning bite-size starters.
Make Ahead and Storage
Storing Leftovers
If you have any Strawberry Almond Crunch Salad left (good luck!), keep the greens, toppings, and dressing stored separately in airtight containers in the fridge. This way, the almonds and pistachios won’t get soggy, and the arugula stays vibrant.
Freezing
This salad doesn’t freeze well—the strawberries, arugula, and avocado lose their freshness. If you want to get ahead, you can freeze the candied almonds in a sealed bag for a month; otherwise, stick to assembling salads fresh!
Reheating
No reheating required—this salad is best enjoyed chilled or at room temperature. If your candied almonds have softened, a quick stint in the oven at 300°F for a few minutes crisps them right up again.
FAQs
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Can I make Strawberry Almond Crunch Salad in advance?
Yes! You can prep the candied almonds and vinaigrette several days ahead and keep them separately. Wait to combine the greens, fruit, cheese, and dressing until shortly before serving so everything stays crisp and bright.
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What can I use instead of champagne vinegar?
If you don’t have champagne vinegar, white wine vinegar or apple cider vinegar (with a pinch of sugar to soften the acidity) both work beautifully in this salad dressing.
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Can I swap out the pistachios or almonds?
Absolutely! Walnuts, pecans, or even pumpkin seeds are fantastic alternatives, especially if you want to switch up the flavor or keep things nut-free.
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Is this salad gluten-free?
Yes, the Strawberry Almond Crunch Salad is naturally gluten-free, as long as you double-check that your nuts, cheese, and mustard are certified gluten-free (they usually are, but labels always help!).
Final Thoughts
If you’re ready for a salad that’s truly memorable, Strawberry Almond Crunch Salad will win everyone over with its lively mix of sweet, creamy, and crunchy goodness. Give it a try soon—you might just find yourself craving salad as much as dessert!
Print
Sweet Strawberry Almond 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, and crunchy almonds and pistachios, 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 of kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Prepare the Sugared Almonds: In a nonstick skillet over medium heat, caramelize the almonds with sugar until coated, about 6 to 8 minutes. Transfer to parchment paper to cool, breaking into pieces if needed.
- Assemble the Salad: Toss arugula with salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with champagne vinaigrette and toss to combine. Serve immediately.
- Prepare the Champagne Vinaigrette: Whisk together champagne vinegar, lemon juice, honey, dijon, garlic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified. Refrigerate for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: Approx. 12g
- Sodium: Approx. 220mg
- Fat: Approx. 28g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 18g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 6g
- Protein: Approx. 8g
- Cholesterol: Approx. 5mg
