Strawberry Crunch Salad Recipe

There’s something endlessly delightful about biting into a fresh, vibrant Strawberry Crunch Salad. With its crisp arugula, sweet strawberries, layer of avocado, and a crave-worthy combination of candied almonds and roasted pistachios, each forkful hits all the right notes—crunchy, creamy, tangy, and just a touch of sweetness. Drizzled with a zesty champagne vinaigrette and dotted with goat cheese, this salad is as gorgeous as it is delicious. Whether you’re celebrating the arrival of spring or just want to add a pop of color to your lunch, this Strawberry Crunch Salad will sweep you off your feet and become a seasonal staple.

Ingredients You’ll Need

The beauty of this Strawberry Crunch Salad is how each ingredient truly shines, lending its unique flavor and texture. From the toasted almond crunch to silky avocado, every component builds upon the last for salad perfection. Here’s what you’ll need, and why you’ll love it!

• Sliced or slivered almonds (⅔ cup): These get coated in caramelized sugar, transforming them into irresistibly crisp bites throughout the salad.
• Sugar (3 tablespoons): Essential for creating that sweet, crackly almond crunch everyone obsesses over.
• Arugula greens (10 ounces): Peppery and fresh, arugula’s boldness anchors all those bright toppings—swap in baby spinach if you prefer milder greens.
• Strawberries, hulled and quartered (8 ounces): The juicy, ruby star that gives the salad its name and bursts with summer flavor.
• Avocado, chopped (1): Adds a dreamy, buttery layer that balances the salad’s crunch and sweetness.
• Crumbled goat cheese (2 ounces): Creamy, slightly tangy pockets that melt into every bite—feta is a good backup!
• Roasted salted pistachios, chopped (⅓ cup): They deepen the salad’s crunch and add savory, nutty pops you’ll love.
• Champagne vinegar (3 tablespoons): The base of a zingy vinaigrette that brightens everything up.
• Lemon, juiced (½): Lifts and freshens the entire dressing with its citrusy sparkle.
• Honey (2 tablespoons): Rounds out the vinaigrette with subtle sweetness that plays off the strawberries.
• Dijon mustard (1 teaspoon): Gives the vinaigrette body and a little zingy attitude.
• Freshly grated garlic (1 clove): Adds depth—just enough garlicky warmth to make the dressing sing.
• Kosher salt and pepper (pinch): A must for perfect seasoning in both the greens and the vinaigrette.
• Olive oil (½ cup): Brings all the vinaigrette components together with its smooth richness.

How to Make Strawberry Crunch Salad

Step 1: Caramelize Your Almonds

Start by warming a nonstick skillet over medium heat. Toss in the sliced or slivered almonds along with the sugar, stirring constantly as the sugar melts into a golden caramel and coats every almond. Be sure to keep a close watch—these babies can go from perfect to burnt very quickly! Once they’re toasty and wonderfully glossy, transfer the almonds onto parchment paper to cool. If they’re a little clumpy, give them a quick break-up with a spoon once they’ve set.

Step 2: Make the Champagne Vinaigrette

In a roomy bowl, add your champagne vinegar, freshly squeezed lemon juice, honey, Dijon mustard, and grated garlic. Sprinkle in a pinch of kosher salt and pepper. Grab your whisk and mix it all together. Now, while whisking steadily, stream in the olive oil, watching as the vinaigrette emulsifies into a silky, sunshine-yellow dressing. You can make this ahead of time and stash it in the fridge—it tastes even better as the flavors meld!

Step 3: Toss the Salad Greens

Place your arugula into a large bowl and season with a touch of salt and pepper. This seemingly simple step is key—it brings out the fresh pepperiness of the greens and ensures every bite is flavorful.

Step 4: Assemble All the Best Bits

Add your hulled and quartered strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and that glorious pile of caramelized almonds to the seasoned arugula. It should look like a riot of color and texture!

Step 5: Dress and Serve

Drizzle the homemade champagne vinaigrette generously over everything, then gently toss to combine. The goat cheese will cozy up to the strawberries, the nuts will tumble throughout for max crunch, and every bite will be bursting with flavor. Serve immediately for best texture and freshness.

How to Serve Strawberry Crunch Salad

Garnishes

Top off your Strawberry Crunch Salad with a final sprinkle of extra candied almonds or pistachios for even more crunch. If you want to up the color even more, a touch of lemon zest or a few edible flower petals will make the salad strikingly beautiful and party-ready.

Side Dishes

This vibrant salad pairs beautifully with simple grilled chicken, roast salmon, or a crusty baguette. Its bold flavors can stand alone for a light lunch or shine as a showstopper side for your next spring or summer dinner party.

Creative Ways to Present

For picnics, try layering the Strawberry Crunch Salad components in mason jars—dressing on the bottom, followed by nuts and cheese, then berries and greens on top. When you’re ready to eat, just shake it up! For a brunch spread, pile the salad onto a big platter and serve with extra vinaigrette on the side.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate if possible. The Strawberry Crunch Salad, once tossed, is best within a few hours as the greens will start to wilt. Store undressed salad in an airtight container in the fridge for up to 24 hours; the almonds and pistachios can be stored at room temperature to maintain crunch.

Freezing

Freezing is not recommended for Strawberry Crunch Salad. The fresh ingredients like strawberries and avocado don’t hold up their beautiful texture after thawing—enjoy this one fresh for best results!

Reheating

There’s no need—or reason—to reheat Strawberry Crunch Salad. If you’d like to revive leftovers, add a handful of fresh arugula to re-crisp the greens, and give it an extra drizzle of dressing right before serving to restore brightness.

FAQs

Can I use a different green instead of arugula?

Absolutely! Baby spinach, mixed spring greens, or even butter lettuce work well if you prefer a milder salad base. Just remember, arugula’s peppery bite is part of the classic Strawberry Crunch Salad charm.

What if I don’t have champagne vinegar for the vinaigrette?

No problem—white wine vinegar or even apple cider vinegar are good substitutes. Both will still deliver that bright, tangy lift to your Strawberry Crunch Salad.

Is there a way to make this salad dairy-free?

Yes! Simply skip the goat cheese or swap it for a dairy-free alternative. The salad will still be deliciously fresh and satisfying.

How far ahead can I make the caramelized almonds?

You can make the candied almonds up to a week ahead. Store them in a sealed container at room temperature and try not to eat them all before it’s time to use them in your Strawberry Crunch Salad!

Can I add protein to make this a main course?

Definitely! Sliced grilled chicken, salmon, or even chickpeas make fantastic additions. They turn your Strawberry Crunch Salad into a hearty, satisfying meal without overpowering the star flavors.

Final Thoughts

If you’ve never tried a Strawberry Crunch Salad before, now’s the time to treat yourself! It’s bright, playful, and packs just the right combo of flavors and textures to win over everyone at the table. I hope you fall in love with it as much as I have—don’t be surprised if you find yourself making it on repeat all season long. Enjoy every crunchy, tangy, creamy bite!

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