I just tried making this Summer Strawberry Crunch Salad with Champagne Vinaigrette Recipe, and wow—it’s quickly become my go-to for spring and summer meals. The mix of fresh strawberries, crunchy nuts, creamy goat cheese, and tangy dressing is simply irresistible.
Every bite feels refreshing, light, and satisfying. I love how versatile it is—perfect for lunch, a starter, or a picnic. I can honestly say this salad is a little slice of happiness in a bowl.
You can also enjoy similar desserts like the Blueberry Lemon Trifle Recipe for a sweet treat after your salad or pair it with a decadent Chocolate Hazelnut Tart Recipe to impress guests.
Ingredients
Here’s everything you’ll need to make this salad shine. I’ll also give you some tips from my experience to get the best flavors and textures.
- ⅔ cup sliced or slivered almonds – use fresh almonds and toast them lightly for extra crunch.
- 3 tablespoons sugar – coats the almonds for a sweet crunch.
- 10 ounces arugula greens – fresh, not frozen, for a peppery bite.
- 8 ounces strawberries, hulled and quartered – ripe, juicy strawberries make all the difference.
- 1 avocado, chopped – adds creaminess and balances the tangy dressing.
- 2 ounces crumbled goat cheese – fresh goat cheese works best; substitute feta if preferred.
- ⅓ cup roasted salted pistachios, chopped – adds a savory, buttery crunch.
Champagne Vinaigrette:
- 3 tablespoons champagne vinegar – mild yet tangy, perfect for this salad.
- ½ lemon, juiced – adds brightness.
- 2 tablespoons honey – balances acidity and enhances sweetness.
- 1 teaspoon Dijon mustard – gives a subtle kick.
- 1 garlic clove, freshly grated – for depth of flavor.
- Pinch of kosher salt and pepper – to taste.
- ½ cup olive oil – smooths and enriches the vinaigrette.
Note: Serves 4 people
Variations
You can customize this salad to fit your taste or dietary needs:
- Dairy-free: Replace goat cheese with avocado cubes or a nut-based cheese alternative.
- Sugar-free: Skip the sugar on almonds or use a natural sweetener like maple syrup.
- Extra crunch: Add sunflower seeds, pumpkin seeds, or candied pecans.
- Flavor boost: Sprinkle fresh mint or basil for an aromatic touch.
Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 5 minutes
- Total Time: 30 minutes
Equipment You Need
- Nonstick skillet – for caramelizing almonds.
- Large salad bowl – to mix greens and toppings easily.
- Small bowl or jar – to whisk or shake the vinaigrette.
- Chef’s knife – for chopping strawberries, avocado, and nuts.
- Cutting board – a stable surface for safe chopping.
How to Make Strawberry Crunch Salad with Champagne Vinaigrette Recipe
Prepare the Sugared Almonds
Place almonds in a nonstick skillet over medium heat and sprinkle sugar. Stir constantly until almonds are caramelized and coated evenly. Transfer to parchment paper to cool, then break into smaller pieces.
Mix the Greens and Fruit
In a large salad bowl, add fresh arugula and quartered strawberries. Gently toss them together, making sure the fruit stays intact.
Add Creamy and Crunchy Elements
Top the greens with chopped avocado, crumbled goat cheese, and roasted pistachios. These layers create a perfect balance of creamy and crunchy textures.
Make the Champagne Vinaigrette
Whisk together champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
Toss and Serve
Pour the vinaigrette over the salad and toss gently until everything is coated. Serve immediately for the best texture and flavor.
Additional Tips for Making this Recipe Better
- I always use ripe, in-season strawberries; they make the salad taste naturally sweet.
- I like to toast almonds lightly without burning—they give a richer flavor.
- I let the vinaigrette sit for a few minutes before tossing; it allows flavors to blend beautifully.
- I add avocado last to avoid mashing it when tossing the salad.
- I sometimes sprinkle a few extra pistachios on top for a visually appealing crunch.
How to Serve Strawberry Crunch Salad with Champagne Vinaigrette Recipe
This salad is perfect on its own or as part of a light lunch. I love serving it on a large, flat platter so all the colors pop. Garnish with a few whole pistachios, extra goat cheese crumbles, or a few fresh strawberry slices on top for an elegant presentation. Pair it with crusty bread or a chilled glass of white wine for a refreshing meal.
Nutritional Information
Here’s a quick snapshot of what you’re enjoying with each serving:
- Calories: Approximately 350 per serving – light yet filling.
- Protein: 7 grams – thanks to nuts and cheese.
- Carbohydrates: 18 grams – mainly from strawberries and honey.
- Fat: 28 grams – healthy fats from avocado, nuts, and olive oil.
Make Ahead and Storage
Storing
You can prepare salad components ahead—wash greens, chop strawberries, and toast nuts separately. Keep them in airtight containers in the fridge for up to 2 days.
Freezing
I don’t recommend freezing this salad, as the avocado and greens don’t hold up well.
Reheating
This salad is best served fresh. If needed, let refrigerated ingredients come to room temperature for 5–10 minutes before tossing.
Why You’ll Love This Recipe
This Strawberry Crunch Salad is not just another salad; it’s a flavor experience. Here’s why I adore it:
- Quick and easy to prepare, perfect for busy days.
- Combines creamy, crunchy, tangy, and sweet in every bite.
- Highly versatile—great as a side, starter, or light lunch.
- Easy to customize for dietary preferences like dairy-free or sugar-free.
- Visually stunning and perfect for entertaining, making it a showstopper on any table.
This Strawberry Crunch Salad with Champagne Vinaigrette is a recipe I’ll keep making all season long. Its vibrant flavors, textures, and freshness make every bite a delight, and I promise you’ll love it just as much as I do.
Summer Strawberry Crunch Salad with Champagne Vinaigrette Recipe
Ingredients
Method
- Place almonds in a nonstick skillet over medium heat and sprinkle sugar. Stir constantly until almonds are caramelized and coated evenly. Transfer to parchment paper to cool, then break into smaller pieces.
- In a large salad bowl, add fresh arugula and quartered strawberries. Gently toss them together, making sure the fruit stays intact.
- Top the greens with chopped avocado, crumbled goat cheese, and roasted pistachios. These layers create a perfect balance of creamy and crunchy textures.
- Whisk together champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
- Pour the vinaigrette over the salad and toss gently until everything is coated. Serve immediately for the best texture and flavor.
Notes
- I always use ripe, in-season strawberries; they make the salad taste naturally sweet.
- I like to toast almonds lightly without burning—they give a richer flavor.
- I let the vinaigrette sit for a few minutes before tossing; it allows flavors to blend beautifully.
- I add avocado last to avoid mashing it when tossing the salad.
- I sometimes sprinkle a few extra pistachios on top for a visually appealing crunch.
