Strawberry Crunch with Vinaigrette

This strawberry crunch salad combines peppery arugula with sweet berries, creamy avocado, and candied almonds for a perfect balance of flavors and textures. The champagne vinaigrette adds just the right amount of acidity to bring everything together into a memorable dish that works as both a side or light main course.

I first made this salad for a summer brunch with friends and it disappeared faster than anything else on the table. Now it's my go-to recipe whenever strawberries are in season and I need something that looks and tastes special without hours in the kitchen.

Ingredients

• Arugula: provides a peppery base that contrasts beautifully with the sweet elements
• Strawberries: fresh and juicy berries add natural sweetness and vibrant color
• Avocado: brings creaminess and healthy fats that make the salad more satisfying
• Goat cheese: adds tangy creaminess that balances the sweet components
• Sugared almonds: create addictive crunchy bites throughout the salad
• Pistachios: provide another texture dimension and subtle flavor
• Champagne vinegar: lighter and less acidic than other vinegars for a delicate dressing
• Honey: natural sweetener that complements the strawberries perfectly
• Dijon mustard: acts as an emulsifier while adding depth to the dressing

Step-by-Step Instructions

Candying the Almonds:

Place almonds in a nonstick skillet over medium heat and add sugar. Stay vigilant and stir continuously for 6 to 8 minutes until the sugar melts completely and coats the almonds with a golden caramel layer. The transformation happens quickly at the end so keep your eyes on the pan the entire time.

Cooling the Almonds:

Immediately transfer the hot candied almonds to parchment paper and spread them out to cool. This prevents them from sticking together in one large clump and allows them to crisp up properly. Once cooled, break apart any clusters into smaller pieces.

Assembling the Base:

Toss arugula in a large bowl with a small pinch of salt and pepper to season the greens. The salt helps draw out the natural flavors of the arugula before adding other ingredients.

Adding the Mix-ins:

Gently fold in quartered strawberries, chopped avocado, crumbled goat cheese, pistachios, and your cooled candied almonds. Distribute everything evenly throughout the greens to ensure every serving has all components.

Preparing the Vinaigrette:

Whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, salt and pepper in a bowl until completely combined. The mustard helps emulsify the dressing for a smooth consistency.

Finishing the Dressing:

While whisking constantly, slowly stream in the olive oil in a thin, steady pour. This gradual addition creates a properly emulsified dressing that won't separate and coats the salad ingredients evenly.

Serving:

Drizzle the dressing over the salad right before serving and toss gently to coat all ingredients without bruising the delicate arugula or crushing the berries. Serve immediately for the best texture and flavor.

The candied almonds are my favorite part of this recipe and worth making extra. My husband often steals handfuls from the cooling parchment before they even make it to the salad. I've learned to make a double batch just to ensure enough make it into the final dish.

Make-Ahead Options

While this salad is best assembled just before serving, you can prepare several components ahead of time to streamline the process. The candied almonds can be made up to a week in advance and stored in an airtight container at room temperature. The dressing will keep beautifully in a jar in the refrigerator for up to 5 days. Simply bring it to room temperature and shake well before using. Wash and dry your arugula a day ahead, storing it with a paper towel in a sealed container in the refrigerator.

Seasonal Adaptations

This salad celebrates spring and summer produce, but can be modified throughout the year. In late summer, substitute blackberries or raspberries for the strawberries. Fall versions work wonderfully with sliced pears or apples and a sprinkle of dried cranberries. Winter adaptations might include blood oranges or grapefruit segments. The key is maintaining the balance of something sweet, something creamy, and something crunchy regardless of which fruits are in season.

Serving Suggestions

This versatile salad pairs beautifully with many main dishes. Serve alongside grilled chicken or fish for a complete meal that feels both satisfying and light. For entertaining, present it on a large shallow platter rather than a deep bowl to showcase all the colorful ingredients. Consider serving the dressing on the side for gatherings, allowing guests to dress their portions according to preference. The bright flavors also complement richer dishes like risotto or pasta, providing a refreshing counterpoint.

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Frequently Asked Questions

→ Can I use a different type of dressing?

Yes, feel free to substitute champagne vinaigrette with a balsamic vinaigrette or a light citrus dressing for a similar flavor profile.

→ Can I prepare the sugared almonds in advance?

Absolutely! You can make the sugared almonds a day or two ahead. Store them in an airtight container to maintain crunchiness.

→ What can I use instead of goat cheese?

You can substitute goat cheese with feta cheese or even blue cheese for a bolder flavor.

→ How should I store leftovers?

Store leftover salad without dressing in an airtight container in the refrigerator. Add dressing just before serving.

→ Can I use other greens instead of arugula?

Yes, you can substitute arugula with spinach, mixed greens, or even kale for a different texture and flavor.