Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
If you are looking for a salad that sparks joy with every bite, the Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe is a true celebration of fresh flavors, delightful textures, and a touch of elegance. This salad brilliantly combines peppery arugula, juicy strawberries, creamy avocado, tangy goat cheese, and the irresistible crunch of caramelized almonds and pistachios, all brought together by a light, vibrant champagne vinaigrette. It’s the kind of dish that feels special yet is incredibly approachable, perfect for everything from a casual lunch to a stunning side at your next dinner party.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, creating a perfect balance of taste, texture, and visual appeal. These simple yet essential components make the salad refreshing, crunchy, and packed with layers of flavor you’ll love discovering in each forkful.
- Sliced or slivered almonds (⅔ cup): Caramelized to add a sweet, crunchy contrast.
- Sugar (3 tablespoons): Helps create the perfect caramel coating on the almonds without overwhelming their natural flavor.
- Arugula greens (10 ounces): Provides a fresh, peppery base that lifts the other ingredients.
- Strawberries (8 ounces): Hulled and quartered or chopped, these bring a burst of juicy sweetness.
- Avocado (1, chopped): Adds creamy richness that balances the tangy and crunchy notes.
- Goat cheese (2 ounces, crumbled): Offers a tangy, soft texture for depth and creaminess.
- Roasted salted pistachios (⅓ cup, chopped): Adds an extra nutty crunch and lovely salty contrast.
- Champagne vinegar (3 tablespoons): The star of the vinaigrette, lending a delicate, bright acidity.
- Lemon juice (½ lemon): Freshly squeezed for a citrus lift that enhances the dressing’s brightness.
- Honey (2 tablespoons): Adds natural sweetness to balance the vinaigrette’s tartness.
- Dijon mustard (1 teaspoon): Gives the vinaigrette a subtle tang and helps emulsify the dressing.
- Garlic clove (1, freshly grated): Infuses a mild, aromatic kick to the vinaigrette.
- Kosher salt and pepper (pinch): Essential seasonings to bring out all the flavors.
- Olive oil (½ cup): Smooths and enriches the dressing with healthy fats and body.
How to Make Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
Step 1: Caramelize the Almonds
Begin by heating your almonds in a nonstick skillet over medium heat. Stir in the sugar and keep stirring frequently so the sugar melts gradually, coating each almond evenly with luscious caramel. This process takes about 6 to 8 minutes, but keep your eyes on it—the sugar can burn in a flash. Once the almonds are beautifully caramelized, transfer them to parchment paper to cool and break apart any clumps into bite-sized crunchy pieces. This step adds an incredible sweet crunch that sets this salad apart.
Step 2: Prepare the Champagne Vinaigrette
In a large bowl, whisk together the champagne vinegar, honey, freshly squeezed lemon juice, Dijon mustard, grated garlic, and a pinch of kosher salt and pepper. Once combined, slowly drizzle in the olive oil while whisking vigorously to create a smooth, emulsified dressing. This vinaigrette is light but packed with flavor, perfectly balancing the natural sweetness and acidity you’ll find throughout the salad. If you’re making it ahead, it keeps beautifully in the fridge for up to a week.
Step 3: Assemble the Salad
Toss your fresh arugula greens lightly with a bit of salt and pepper in a large bowl to season the base. Then add the quartered strawberries, chopped avocado, crumbled goat cheese, and chopped roasted pistachios. Finally, sprinkle in the star ingredient — the warm, crunchy caramelized almonds. Drizzle your homemade champagne vinaigrette over the whole mix and toss gently but thoroughly. Serve immediately to enjoy the contrast of crisp greens and crunchy nuts with creamy and juicy components all in perfect harmony.
How to Serve Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
Garnishes
To elevate your serving, consider a few fresh strawberry slices or a light dusting of crumbled goat cheese on top right before serving. A small handful of whole pistachios or almonds can also add a fancy touch and extra crunch. Fresh mint leaves or edible flowers work wonderfully as a garnish too, brightening the plate with color and fragrance.
Side Dishes
This salad pairs beautifully with grilled chicken, seafood, or even a platter of artisanal cheeses. It’s fresh and light enough to be a standout side for richer main dishes such as roasted pork or creamy risottos, providing a refreshing counterbalance to heavier plates. Try it alongside a crisp white wine for a meal that’s both elegant and effortless.
Creative Ways to Present
For a chic presentation, layer the salad ingredients in clear glass bowls or individual mason jars, showcasing the vibrant reds, greens, and creamy whites. Serving it family-style on a rustic wooden board with piles of caramelized almonds and pistachios for topping lets guests customize their own bowls. You can even stuff the salad inside hollowed-out strawberries or avocado halves for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
To keep the freshness, store any leftover salad components separately, especially the vinaigrette and caramelized almonds. The salad greens and toppings will stay best if kept in airtight containers in the fridge for up to two days. Toss everything together just before serving to maintain that wonderful crunch and freshness.
Freezing
This particular salad isn’t ideal for freezing due to the fresh greens and creamy avocado, which can become mushy upon thawing. The caramelized almonds and vinaigrette can be stored separately but it’s best to prepare the salad fresh to enjoy its full texture and flavor.
Reheating
Since this is a fresh salad, it’s best enjoyed cold or at room temperature. If you want to enjoy the vinaigrette warmed slightly, you can gently heat it before tossing your salad ingredients, but avoid reheating the fully assembled salad to preserve its texture and integrity.
FAQs
Can I substitute other greens for arugula?
Absolutely! While arugula’s peppery bite is a key flavor, you can also use spinach, baby kale, or mixed spring greens depending on your preference or what you have on hand. Each will give a slightly different but equally delicious base to the salad.
How can I make the caramelized almonds ahead of time?
Feel free to caramelize your almonds a day or two ahead and store them in an airtight container at room temperature. Just be sure they’re completely cool before storing to keep their crunch and prevent clumping.
Is there a vegan version of this salad?
Yes! Simply omit the goat cheese or replace it with a vegan cheese alternative or toasted nutritional yeast for added umami flavor. The vinaigrette and caramelized almonds are naturally vegan-friendly.
Can I use a different type of vinegar for the dressing?
Champagne vinegar gives this salad its signature light and slightly fruity acidity, but if you don’t have it, white wine vinegar or apple cider vinegar are great stand-ins. Just keep the ratio the same and adjust to taste!
What makes the pistachios important in this recipe?
Pistachios introduce an extra layer of nutty flavor and a unique texture that complements the caramelized almonds beautifully. They also provide a nice salty counterpoint to the sweetness of the strawberries and honey in the vinaigrette.
Final Thoughts
You truly can’t go wrong with the Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe. It’s a delightful mix of fresh, crunchy, and creamy elements that comes together to surprise and satisfy your taste buds. Whether you’re cooking for yourself or entertaining friends, this salad will brighten the table and the mood alike. So go ahead, give it a try—you might just discover your new favorite summer salad!
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Strawberry Crunch Salad with Caramelized Almonds and Champagne Vinaigrette Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Strawberry Crunch Salad combines peppery arugula, sweet and tangy strawberries, creamy avocado, and tangy goat cheese with the delightful crunch of caramelized almonds and roasted pistachios. Tossed in a zesty champagne vinaigrette, this refreshing salad is perfect as a light lunch or an elegant side dish, ready in just 30 minutes.
Ingredients
Nuts
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- ⅓ 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 almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring frequently, until the sugar melts and caramelizes, coating all of the almonds evenly, about 6 to 8 minutes. Be sure to watch carefully to prevent burning.
- Cool Almonds: Transfer the caramelized almonds to a piece of parchment paper and allow them to cool completely. If they clump together, break them into smaller pieces.
- Make Champagne Vinaigrette: In a large bowl, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, freshly grated garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens.
- Toss Arugula: Place the arugula in a large salad bowl and season with a pinch of salt and pepper. Toss gently to combine.
- Add Salad Ingredients: Add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and the cooled caramelized almonds on top of the arugula.
- Dress and Serve: Drizzle the prepared champagne vinaigrette over the salad. Toss everything gently to combine all flavors well, then serve immediately for the best freshness and texture.
Notes
- Be attentive when caramelizing almonds; sugar burns quickly if left unattended.
- The vinaigrette can be stored in the refrigerator for up to one week.
- For a nuttier flavor, toast the pistachios lightly before chopping.
- Use ripe but firm avocados to maintain their shape in the salad.
- This salad is best served fresh; tossing just before serving prevents sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
