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
Scale
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
