Name: Strawberry Crunch Salad with Caramelized Almonds and Pistachios Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ⅔ cup sliced or slivered almonds; 3 tablespoons sugar; ⅓ cup roasted salted pistachios, chopped; 10 ounces arugula greens; 8 ounces strawberries, hulled and quartered or chopped; 1 avocado, chopped; 2 ounces crumbled goat cheese; 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

Introduction

This Strawberry Crunch Salad is a delightful mix of fresh arugula, juicy strawberries, creamy avocado, and tangy goat cheese, topped with crunchy sugared almonds and pistachios. The champagne vinaigrette adds a bright, sweet-tart finish, making it a perfect light meal or side dish in just 30 minutes.

A white bowl filled with a fresh salad on a white marbled surface, containing one layer of green arugula leaves at the bottom. On top, separate sections include bright red sliced strawberries with juicy texture, a pile of white crumbly cheese, small light green diced avocado pieces with black pepper sprinkled on them, a cluster of reddish-brown roasted nuts, and a mix of crushed green pistachios. The ingredients are neatly arranged in sections around the bowl. Some halved strawberries are placed outside the bowl on the surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup sliced or slivered almonds

3 tablespoons sugar

10 ounces arugula greens

8 ounces strawberries, hulled and quartered or chopped

1 avocado, chopped

2 ounces crumbled goat cheese

⅓ cup roasted salted pistachios, chopped

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

Step 1: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all the almonds—about 6 to 8 minutes. Watch carefully to prevent burning. Transfer to parchment paper to cool, then break into pieces if clumped.

Step 2: In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds.

Step 3: Drizzle the champagne vinaigrette over the salad and toss well. Serve immediately for the best texture and flavor.

Step 4 (Dressing): In a bowl, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Slowly stream in the olive oil while whisking continuously until the dressing emulsifies. Store leftover dressing in the refrigerator for up to one week.

Tips & Variations

Use fresh, ripe strawberries for the best sweetness and vibrant color.

Swap arugula for baby spinach or mixed greens for a milder flavor.

For a nut-free version, omit almonds and pistachios or substitute with toasted pumpkin seeds.

Add a handful of sliced red onions or fresh herbs like basil for extra flavor.

Storage

Store leftover salad components separately to keep textures fresh. The vinaigrette can be refrigerated in an airtight container for up to one week. If you have leftover dressed salad, keep it in the fridge and consume within a day, as the greens may wilt and the nuts lose crunch. Re-toss gently before serving.

FAQs

Can I prepare this salad in advance?

It’s best to prepare and toss the salad just before serving to maintain freshness and crunch. You can make the dressing and sugared almonds ahead of time and store them separately.

What can I use instead of champagne vinegar?

If you don’t have champagne vinegar, you can substitute it with white wine vinegar or apple cider vinegar for a similar bright acidity.