Summer Strawberry Crunch Salad with Champagne Vinaigrette Recipe

Ash Tyrrell

Summer Strawberry Crunch Salad with Champagne Vinaigrette Recipe

I just tried making this Strawberry Crunch Salad with Champagne Vinaigrette, 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

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Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

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.