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Strawberry Crunch Salad with Champagne Vinaigrette Recipe
Ben Carraoli

Strawberry Crunch Salad with Champagne Vinaigrette Recipe

I made this strawberry crunch salad last weekend, and I’m still thinking about it! Every bite was fresh, colorful, and bursting with flavor. I couldn’t resist going back for seconds and even thirds. It’s the kind of dish that makes any meal feel special and refreshing. Once you try it, you’ll want to make it again and again for gatherings or simple family dinners.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ⅔ cup sliced or slivered almonds — these add a crunchy contrast to the soft fruit and greens.
  • 3 tablespoons sugar — used to candy the almonds for a sweet crispy topping.
  • 10 ounces fresh arugula greens — peppery greens balance the sweetness beautifully.
  • 8 ounces fresh strawberries hulled and quartered — choose ripe berries for the best flavor.
  • 1 ripe avocado chopped — adds creamy richness to the salad.
  • 2 ounces crumbled goat cheese — tangy creaminess elevates the flavor.
  • ⅓ cup roasted salted pistachios chopped — gives savory crunch and extra texture.
  • 3 tablespoons champagne vinegar — mild acidity enhances the fruit without overpowering.
  • Juice of ½ lemon — brightens and freshens the dressing.
  • 2 tablespoons honey — provides balanced sweetness.
  • 1 teaspoon Dijon mustard — helps emulsify and adds subtle spice.
  • 1 garlic clove grated — gives gentle aromatic depth.
  • Pinch kosher salt and pepper — enhances overall flavor.
  • ½ cup extra virgin olive oil — smooth base that binds the dressing.

Method
 

  1. Heat almonds and sugar in a skillet over medium heat, stirring often so the sugar melts evenly. Continue cooking until nuts are coated and lightly caramelized. Spread them out to cool so they stay crunchy.
  2. In a large bowl, add arugula and season lightly with salt and pepper. Toss in strawberries, avocado chunks, goat cheese, and pistachios so flavors distribute evenly.
  3. Combine vinegar, lemon juice, honey, mustard, garlic, salt, and pepper in a bowl. Slowly whisk in olive oil until smooth and emulsified.
  4. Pour dressing over salad just before serving and gently toss everything together. Sprinkle candied almonds on top and serve immediately for maximum freshness and crunch.

Notes

  • I prepare the candied almonds ahead of time so everything comes together quickly.
  • I always add dressing right before serving to keep greens crisp.
  • I slice strawberries at the last minute for the juiciest texture.
  • I taste the dressing before serving and adjust lemon or salt as needed.