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This strawberry crunch salad is my go to recipe whenever I crave something bright and fresh but still want a satisfying meal. The punch of juicy strawberries with creamy goat cheese and the crunch of sweet almonds and pistachios makes every bite exciting. Topped with a zingy homemade champagne vinaigrette this salad feels restaurant special yet so easy to put together at home.
The first time I made this was for a family picnic and everyone raved about the addictive crunchy almonds and tangy dressing. Now it is a staple at every summer get together.
Ingredients
- Sliced or slivered almonds: Add toasty richness and crunch Toast them yourself for best flavor and make sure they look fresh with no bitterness
- Sugar: For caramelizing the almonds so they are crisp and sweet Choose a fine white sugar so it melts evenly
- Arugula greens: Peppery and vibrant as the salad base Look for deep green leaves that feel dry and tender
- Strawberries: Sweet juicy bites for color and taste Choose ripe berries that smell fragrant and are bright red all over
- Avocado: Brings creamy texture and richness Pick one that gives slightly to a gentle squeeze without brown spots
- Goat cheese: Crumbles of tangy creaminess Look for soft fresh goat cheese with a clean tang
- Roasted salted pistachios: Extra crunch and salty pop Buy ones with a bright green color for best flavor
- Champagne vinegar: Gives the vinaigrette its unique delicate tang Use real champagne vinegar and check for a clear pale color
- Lemon juice: Freshness and lift Squeeze it just before using for the brightest zing
- Honey: Subtle sweetness to balance acidity Choose a light mild honey
- Dijon mustard: Adds body and gentle heat Pick a smooth creamy Dijon for easy blending
- Garlic clove: Depth and savory punch Use fresh garlic that smells sharp and crisp not sprouted
- Kosher salt and pepper: Essential seasoning Always season to your own taste
- Olive oil: Silky base for the vinaigrette Choose extra virgin olive oil that is fruity and not bitter
Step-by-Step Instructions
- Toast and Caramelize the Almonds:
- Place the sliced or slivered almonds in a nonstick skillet over medium heat Sprinkle the sugar over the almonds and stir constantly until the sugar melts and coats the almonds turning them glossy and golden brown This usually takes about six to eight minutes Stay attentive and keep stirring so none of the sugar burns Once they are all coated and smell nutty transfer the almonds to a piece of parchment paper Spread them out to cool and break any big clumps once hardened
- Prep the Salad Base:
- In a large salad bowl add the arugula and sprinkle with a pinch of salt and a few cracks of black pepper Toss gently with your hands to season the greens and set a flavorful foundation for the salad
- Assemble the Salad Ingredients:
- Add the chopped strawberries diced avocado crumbled goat cheese chopped pistachios and cooled candied almonds over the dressed arugula Layer everything so the textures are evenly distributed for maximum enjoyment in every forkful
- Make the Champagne Vinaigrette:
- In another bowl whisk together the champagne vinegar fresh lemon juice honey Dijon mustard grated garlic kosher salt and black pepper Whisk hard until the honey is dissolved Slowly stream in the olive oil while continuing to whisk so the dressing becomes creamy and blended This should look shiny and slightly thick Taste and adjust seasoning if needed
- Dress and Toss the Salad:
- Drizzle the homemade champagne vinaigrette generously over the salad Start with half and toss well with big salad spoons so every green and topping gets a kiss of dressing Add more if it looks dry Serve right away while the almonds remain crisp and the salad is ultra fresh
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This salad always makes me smile because the strawberries surprisingly work so well with the tangy goat cheese and crunchy nuts It makes every bowl a happy summer memory especially when I serve it in the backyard with family
Storage tips
Salad is best served fresh right after tossing to keep the almonds crunchy If you need to prep ahead store the candied nuts and dressing separately in airtight containers Keep greens and other veggies chilled and combine everything just before serving The dressing will stay good in the fridge for up to a week in a sealed jar
Ingredient substitutions
If you do not have champagne vinegar you can use white wine vinegar with a splash of extra lemon juice Feta makes a fine stand in for goat cheese and baby spinach works great instead of arugula Pecans or walnuts make lovely swaps for pistachios or almonds
Serving suggestions
This salad loves to be paired with grilled chicken or shrimp for a heartier meal It is also welcome next to a simple quiche at brunch Sometimes I serve it as a light lunch with just crusty bread to soak up the vinaigrette
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Cultural or historical context
Strawberry salads are a beloved part of American spring and summer menus You will find versions at every picnic and potluck when berry season peaks The mix of sweet fruit with leafy greens salty cheese and nuts has become a true warm weather classic
Frequently Asked Questions About the Recipe
- → How do you candy almonds for this dish?
Cook sliced almonds with sugar in a nonstick skillet over medium heat, stirring constantly until the sugar melts and caramelizes. Spread them on parchment to cool and break apart any clumps.
- → What's the best way to keep arugula fresh and crisp?
Wash and dry arugula thoroughly, then refrigerate it in a sealed container with a paper towel to absorb moisture until ready to use.
- → Can another cheese be used instead of goat cheese?
Yes, you can substitute feta or fresh mozzarella for goat cheese, depending on your taste preference.
- → How do you prepare the champagne vinaigrette?
Whisk together champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper, then gradually whisk in olive oil until well combined.
- → Is it possible to make the dressing ahead?
Absolutely! The vinaigrette can be made ahead and kept refrigerated for up to one week. Shake or whisk before serving.