Name: Strawberry Crunch Salad with Champagne Vinaigrette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: ⅔ cup sliced or slivered almonds; 3 tablespoons sugar; 10 ounces arugula greens; 8 ounces strawberries, hulled and quartered; 1 avocado, chopped; 2 ounces crumbled goat cheese; ⅓ cup roasted salted pistachios, chopped; 3 tablespoons champagne vinegar; ½ lemon, juiced; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1 garlic clove, freshly grated; Pinch of kosher salt and pepper; ½ cup olive oil

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A fresh and vibrant strawberry crunch salad is just what I crave when summer hits. This dish brings together creamy goat cheese, buttery avocado, sweet strawberries, crunchy nuts, and a tangy champagne vinaigrette that ties everything together in the best way. Whether I serve it as a light lunch or a starter for dinner, it never disappoints.

Strawberry Crunch Salad with Champagne Vinaigrette

Why You’ll Love This Recipe

I love this salad because it’s all about balance—sweet, salty, creamy, and crunchy in every bite. The sugared almonds and pistachios bring that irresistible texture I’m always after. The strawberries add a juicy pop, while avocado and goat cheese give the salad richness. And the vinaigrette? It’s light and tangy with just a hint of sweetness, making the whole bowl sing. This is the kind of salad I could eat on repeat and never get bored.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:
⅔ 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
⅓ cup roasted salted pistachios, chopped

For the champagne vinaigrette:
3 tablespoons champagne vinegar
½ lemon, juiced
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, freshly grated
Pinch of kosher salt and pepper
½ cup olive oil

Directions

I start by caramelizing the almonds. I place them in a nonstick skillet over medium heat, add the sugar, and stir constantly for about 6 to 8 minutes until the sugar melts and coats the almonds. Once golden and sticky, I transfer them to parchment paper to cool.
In a large bowl, I toss the arugula with a pinch of salt and pepper. Then I layer in the strawberries, avocado, goat cheese, pistachios, and those irresistible sugared almonds.
For the vinaigrette, I whisk together champagne vinegar, lemon juice, honey, Dijon, garlic, salt, and pepper in a bowl. While whisking, I slowly stream in the olive oil until the dressing emulsifies.
Right before serving, I drizzle the vinaigrette over the salad and toss everything gently. I always serve it fresh—no one likes a soggy salad.

Servings and timing

This recipe makes enough for 4 people.
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes

Variations

I love mixing things up based on what I have on hand. Sometimes I swap the arugula for a spring mix or spinach. If goat cheese isn’t my thing that day, I go for feta or even leave the cheese out entirely. For added protein, grilled chicken or chickpeas work beautifully. And if I want a slightly different flavor profile, I switch the vinaigrette for a creamy balsamic—equally delicious.

Storage/Reheating

This salad is best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. I keep the dressing separate to prevent the greens from wilting. The caramelized almonds can be made ahead and stored in a sealed container at room temperature for up to a week.

FAQs

Can I make this salad ahead of time?

Yes, but I keep the components separate. I prep the nuts, chop the ingredients, and make the dressing in advance, then toss everything together right before serving.

What can I use instead of champagne vinegar?

I’ve used white wine vinegar or rice vinegar in a pinch, and both work well. Just be sure to taste and adjust the sweetness if needed.

Is there a dairy-free version of this salad?

Absolutely. I simply skip the goat cheese or use a dairy-free alternative. The salad still tastes incredible without it.

What’s a good protein to add?

Grilled chicken is my favorite, but shrimp, salmon, or even chickpeas add great texture and flavor if I’m aiming for a heartier meal.

Can I make the vinaigrette without garlic?

Yes, I’ve made it without garlic and it’s still delicious—just a bit milder. If I want the dressing to emulsify better without garlic, I sometimes use a touch more mustard.

Conclusion

This strawberry crunch salad with champagne vinaigrette is the perfect balance of flavor and texture, and it’s incredibly easy to throw together. Whether I serve it for lunch, dinner, or bring it to a gathering, it always gets rave reviews. It’s become one of my go-to dishes every summer—and I know I’ll keep coming back to it all year round.

Strawberry Crunch Salad with Champagne Vinaigrette

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Author: Olivia
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A vibrant and refreshing summer salad featuring sweet strawberries, creamy goat cheese, buttery avocado, and crunchy sugared almonds and pistachios, all tossed with a light and tangy champagne vinaigrette. Perfect as a light lunch or elegant dinner starter.

Ingredients

For the Salad:

⅔ cup sliced or slivered almonds

3 tablespoons sugar

10 ounces arugula greens

8 ounces strawberries, hulled and quartered

1 avocado, chopped

2 ounces crumbled goat cheese

⅓ cup roasted salted pistachios, chopped

For the Champagne Vinaigrette:

3 tablespoons champagne vinegar

½ lemon, juiced

2 tablespoons honey

1 teaspoon Dijon mustard

1 garlic clove, freshly grated

Pinch of kosher salt and pepper

½ cup olive oil

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Instructions

Place almonds and sugar in a nonstick skillet over medium heat. Stir constantly for 6–8 minutes until sugar melts and coats the almonds. Transfer to parchment paper to cool.
In a large bowl, toss arugula with a pinch of salt and pepper. Layer in strawberries, avocado, goat cheese, pistachios, and caramelized almonds.
Whisk champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified.
Drizzle vinaigrette over the salad just before serving and toss gently.