If you are craving a salad that delights the senses with every bite, look no further than this Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe. This vibrant dish combines peppery arugula, sweet and tangy strawberries, creamy avocado, and tangy goat cheese, all elevated by crunchy caramelized almonds and roasted pistachios. The champagne vinaigrette brings a light, zesty finish that ties all the flavors together perfectly. Whether you’re packing a refreshing lunch or impressing guests at a weekend brunch, this salad feels indulgent yet fresh and wholesome.
Ingredients You’ll Need
Each ingredient in this salad plays a vital role in crafting a harmonious blend of textures and flavors. From the crisp greens to the crunchy nuts and the sweet-tart vinaigrette, every component is simple yet essential for making this salad unforgettable.
- Sliced or slivered almonds (â…” cup): Key for creating the signature caramelized crunch.
- Sugar (3 tablespoons): Helps to coat and caramelize the almonds for a sweet, crisp bite.
- Arugula greens (10 ounces): Adds a fresh, peppery base that balances the sweetness.
- Strawberries (8 ounces, hulled and quartered or chopped): Brings juicy sweetness and vibrant color to the salad.
- Avocado (1, chopped): Adds creamy texture and richness that deepens the flavor profile.
- Crumbled goat cheese (2 ounces): Offers tangy creaminess that complements the strawberries wonderfully.
- Roasted salted pistachios (â…“ cup, chopped): Introduces another layer of savory crunch to elevate the salad.
- Champagne vinegar (3 tablespoons): The star ingredient of the vinaigrette, lending a bright, delicate acidity.
- Lemon juice (½ lemon, juiced): Adds fresh citrus notes that brighten the dressing.
- Honey (2 tablespoons): Provides natural sweetness that balances the tartness of vinegar and lemon.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds subtle depth.
- Garlic (1 clove, freshly grated): Infuses a mild kick and enhances overall flavor.
- Kosher salt and pepper (pinch each): Essential to season every element perfectly.
- Olive oil (½ cup): Creates a luscious, smooth vinaigrette that ties the salad together.
How to Make Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
Step 1: Caramelize the Almonds
Start by heating a nonstick skillet over medium heat. Toss in the almonds and sprinkle the sugar over them. Keep stirring frequently to ensure the sugar melts evenly and coats each almond with a golden, crispy feel. This process takes about 6 to 8 minutes, but be sure not to wander off – caramelized sugar burns very fast! Once ready, transfer the almonds onto parchment paper to cool. If any almonds stick together, gently break them apart for perfect crunch in the salad.
Step 2: Prepare the Champagne Vinaigrette
In a large mixing bowl, whisk together the champagne vinegar, honey, freshly squeezed lemon juice, Dijon mustard, grated garlic, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing. This bright vinaigrette delivers a lovely balance of sweet, tangy, and savory notes that elevate every bite. It can also be stored in the refrigerator for up to a week, so feel free to prepare it ahead of time.
Step 3: Assemble the Salad
Rinse and dry the arugula greens, then toss them with a pinch of salt and pepper to enhance their natural flavor. In a large bowl, combine the arugula with the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the now cooled caramelized almonds. Finally, drizzle the champagne vinaigrette over the top and toss gently but thoroughly, making sure every leaf and ingredient gets coated.
Step 4: Serve Immediately
This salad shines best when fresh, so serve it right after tossing to enjoy the crispness of the greens, the sweet crunch of almonds, and the luscious dressing in perfect harmony. It’s a feast for both the eyes and the palate, guaranteed to leave your guests asking for seconds.
How to Serve Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
Garnishes
To add an extra layer of flavor and flair, consider topping your salad with a few whole caramelized almonds or a light sprinkle of microgreens. A few fresh strawberry slices on top can also enhance its vibrant look and juicy sweetness. For a pop of color and crunch, a small handful of edible flowers or toasted seeds can be delightful additions.
Side Dishes
This salad pairs beautifully with grilled chicken, pan-seared salmon, or even a light pasta dish, making it ideal for any meal from lunch to dinner. If you’re aiming for vegetarian-friendly options, serve it alongside creamy hummus and warm pita or a rustic loaf of crusty bread to soak up any extra vinaigrette.
Creative Ways to Present
Try building this salad in individual clear glass jars layered to showcase the colors and textures, perfect for a picnic or brunch presentation. Alternatively, serve it on a large wooden board with all components artfully arranged, inviting guests to create their own salad experience. Another fun idea is to use small endive leaves as mini boats for a bite-sized appetizer version.
Make Ahead and Storage
Storing Leftovers
If you have any salad left, store it in an airtight container in the refrigerator without the dressing to keep it crisp. Add the dressing just before serving again to prevent sogginess. Leftover caramelized almonds and vinaigrette can be stored separately and reused within a week for quick salads or snacks.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended due to the delicate texture of the greens and fruit. However, you can freeze the caramelized almonds if tightly sealed in an airtight bag to maintain their crunch for up to a month.
Reheating
Since the salad is served cold and fresh, reheating is not applicable. Simply refresh with a gentle toss in fresh vinaigrette and freshen up the ingredients as needed for subsequent servings.
FAQs
Can I use other nuts instead of almonds?
Absolutely! While caramelized almonds offer a special crunch and sweetness, walnuts, pecans, or even hazelnuts can be great substitutes. Just adjust the caramelizing time carefully as different nuts toast at different rates.
Is champagne vinegar necessary?
Champagne vinegar lends a unique, light acidity that brightens the salad without overpowering it. If you don’t have it on hand, white wine vinegar is a good alternative, though the flavor will be slightly different.
Can this salad be made vegan?
Yes! Simply swap the goat cheese for a vegan cheese alternative or omit it altogether. The salad’s other ingredients provide plenty of flavor and texture to keep it delicious.
How long can I keep the caramelized almonds?
Stored in an airtight container at room temperature, the caramelized almonds should stay fresh and crunchy for up to two weeks.
Can I prepare the vinaigrette in advance?
Definitely! The champagne vinaigrette can be made up to a week ahead and refrigerated. Just whisk it again before serving if it separates.
Final Thoughts
There is something truly magical about the Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe that makes it a keeper in your recipe collection. The bright flavors, contrasting textures, and beautiful presentation all come together to create a dish that’s both simple and extraordinary. I encourage you to try it soon—you might just find yourself making it over and over again for every occasion that calls for a fresh, joyful salad.
Print
Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy caramelized almonds and pistachios, all brought together with a zesty champagne vinaigrette. Perfect for a light lunch or a delightful side dish, this salad combines fresh flavors and textures in just 30 minutes.
Ingredients
Crunchy Toppings
- â…” cup sliced or slivered almonds
- 3 tablespoons sugar
- â…“ cup roasted salted pistachios, chopped
Salad
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- ½ cup olive oil
Instructions
- Caramelize Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all of the almonds evenly. This process takes about 6 to 8 minutes. Be vigilant to prevent burning as the sugar can quickly burn if left unattended. Once caramelized, transfer the almonds onto a piece of parchment paper to cool. If they clump together, break them into smaller pieces once cooled.
- Prepare Champagne Vinaigrette: In a large bowl, combine champagne vinegar, honey, fresh lemon juice, Dijon mustard, freshly grated garlic, and a pinch of kosher salt and pepper. Whisk these ingredients together thoroughly. While continuously whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. This vinaigrette can be stored in the refrigerator for up to one week.
- Assemble Salad: Place the arugula greens in a large bowl and season with a pinch of salt and pepper, tossing gently to coat. Add the quartered or chopped strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled caramelized almonds.
- Dress and Serve: Drizzle the champagne vinaigrette over the salad ingredients. Toss the salad well to ensure even distribution of the dressing and toppings. Serve the salad immediately to enjoy its fresh and crunchy textures at their best.
Notes
- Be careful while caramelizing almonds to prevent burning the sugar.
- The vinaigrette can be made ahead and refrigerated for up to one week.
- Use ripe but firm avocados to maintain good texture in the salad.
- Adjust the sweetness of the vinaigrette by varying the amount of honey according to taste.
- Serve immediately after dressing to keep the arugula crisp and the toppings crunchy.
