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If you’re craving a salad that feels like a celebration in every bite, the Strawberry Crunch Salad with Toasted Almonds and Champagne Vinaigrette Recipe is your new best friend. This vibrant dish brings together the peppery bite of fresh arugula, the juicy sweetness of ripe strawberries, and the creaminess of avocado, all lovingly tossed with crunchy toasted almonds glazed in sugar. The champagne vinaigrette adds a bright, tangy finish that elevates this salad from simple to stunning. Whether you’re looking for a refreshing lunch or a dazzling side for your next gathering, this Strawberry Crunch Salad with Toasted Almonds and Champagne Vinaigrette Recipe will deliver both flavor and flair with every forkful.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, combining to create a rainbow of flavors and textures that are both fresh and indulgent. From the crispness of arugula to the sweetness of strawberries and the crunchy toasted almonds, each component adds a unique touch to the salad.
- Sliced or slivered almonds: Toasted with sugar to bring a sweet crunch that balances the salad perfectly.
- Sugar: Essential for caramelizing the almonds, adding a delightful candied coating.
- Arugula greens: Offers a peppery, fresh base that brightens the dish.
- Strawberries: Fresh and juicy, these add a burst of natural sweetness and beautiful color.
- Avocado: Creamy and smooth, to mellow the salad with a rich texture.
- Crumbled goat cheese: Adds a tangy, savory note that complements the fruit and nuts.
- Roasted, salted pistachios: Chopped for an added salty crunch and a lovely nutty depth.
- Champagne vinegar: The star of the vinaigrette, providing a light, bubbly acidity.
- Lemon juice: Adds fresh citrus brightness to balance the sweetness and richness.
- Honey: Natural sweetness that harmonizes the vinaigrette flavors.
- Dijon mustard: Brings a gentle kick and helps emulsify the dressing.
- Garlic clove: Freshly grated, giving a subtle aromatic edge.
- Kosher salt and pepper: Season everything perfectly and awaken the taste buds.
- Olive oil: Smooth, fruity oil to meld all the vinaigrette ingredients together luxuriously.
How to Make Strawberry Crunch Salad with Toasted Almonds and Champagne Vinaigrette Recipe
Step 1: Toast the Almonds
Start by bringing that amazing crunch and sweetness to life. In a nonstick skillet over medium heat, toast your sliced or slivered almonds with sugar, stirring often to keep them from burning. Within 6 to 8 minutes, the sugar melts and coats the almonds in a shiny, caramelized glaze. Once out of the pan, spread the almonds on parchment paper and let them cool – this step ensures they stay crisp and irresistible in your salad.
Step 2: Make the Champagne Vinaigrette
While your almonds cool, whisk together a vibrant, tangy vinaigrette. Combine champagne vinegar, freshly squeezed lemon juice, honey, Dijon mustard, and freshly grated garlic in a bowl or jar. Slowly drizzle in olive oil while whisking continuously until the dressing is smooth and emulsified. Don’t forget to season with kosher salt and pepper – this dressing is what ties the complex flavors of the salad together, giving it a sparkling lift.
Step 3: Assemble the Salad
Gather your salad heroes: fresh arugula, hulled and chopped strawberries, creamy avocado chunks, crumbled goat cheese, and chopped roasted pistachios. In a large bowl, gently mix these ingredients to create a colorful, textured medley. Once the candied almonds have cooled, fold them in carefully to preserve their crunch and sweetness amidst those fresh, juicy bites.
Step 4: Dress and Toss
Right before serving, drizzle your luscious champagne vinaigrette over the salad. Toss gently to ensure every leaf and berry is lightly coated with the dressing. This final step allows all the elements to come together harmoniously – the tangy vinaigrette, the crunchy nuts, the creamy avocado, and the sweet strawberries. Feel free to add an extra sprinkle of goat cheese or pistachios on top for an added flair.
How to Serve Strawberry Crunch Salad with Toasted Almonds and Champagne Vinaigrette Recipe
Garnishes
To elevate your presentation, consider topping your salad with a few extra toasted almonds or a sprinkle of finely chopped fresh herbs like mint or basil. These little touches add aroma and an eye-catching finish that invites everyone to dig in.
Side Dishes
This salad works beautifully alongside light grilled proteins like lemon herb chicken or pan-seared salmon. The fresh, crisp salad balances heartier mains, making it perfect for a summer dinner or brunch.
Creative Ways to Present
For a fun twist, serve the salad in individual glass bowls layered with vinaigrette and toppings, or place the salad in edible lettuce cups for a stylish appetizer. Using colorful plates or bowls will also make the vibrant reds, greens, and creams of the salad pop visually.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the salad components separately to maintain their textures. Toss the arugula and fruit with vinaigrette just before serving again, and keep the candied almonds in an airtight container at room temperature to keep their crunch crisp.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The delicate greens and creamy avocado do not freeze well and will lose their texture.
Reheating
Since this is a cold salad, reheating is unnecessary. Just remember to re-toss everything with the dressing gently and add the toasted almonds at the last moment for maximum crunch.
FAQs
Can I use raw almonds instead of toasted ones?
You definitely can, but the toasting with sugar provides a unique sweet crunch that raw almonds lack. It’s what gives this salad its signature texture and flavor contrast.
Is there a substitute for champagne vinegar?
If you don’t have champagne vinegar, you can use white wine vinegar or even apple cider vinegar as alternatives, though the flavor will be slightly different—still delicious, just less fruity.
Can I prepare the vinaigrette in advance?
Absolutely! The vinaigrette can be made up to two days ahead and stored in the refrigerator. Just give it a good whisk or shake before drizzling over the salad.
What is the best way to keep the strawberries fresh in the salad?
Use ripe but firm strawberries and add them just before serving. For leftovers, keep the strawberries separate and add them when ready to eat to avoid sogginess.
Can I replace goat cheese with another cheese?
Yes, feta cheese or ricotta salata can be lovely substitutes that maintain a similar creamy and tangy profile.
Final Thoughts
The Strawberry Crunch Salad with Toasted Almonds and Champagne Vinaigrette Recipe is truly a keeper for anyone who loves a dish that’s as exciting to look at as it is to eat. It brings together fresh produce and unexpected textures in such a lively way that you’ll want to make it again and again. Give it a try—you might just find this salad quickly becomes your go-to for brightening up any meal or celebration.
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Strawberry Crunch Salad with Toasted Almonds and Champagne Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Strawberry Crunch Salad Celebration featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, crunchy candied almonds, and roasted pistachios, all tossed in a bright and zesty champagne vinaigrette. Perfect for a light lunch or festive gathering.
Ingredients
For the Salad:
- â…” cup sliced or slivered almonds
- 3 tbsp sugar
- 10 oz arugula greens
- 8 oz strawberries, hulled and chopped or quartered
- 1 avocado, chopped
- 2 oz crumbled goat cheese
- â…“ cup roasted, salted pistachios, chopped
For the Champagne Vinaigrette:
- 3 tbsp champagne vinegar
- Juice of ½ lemon
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt & pepper
- ½ cup olive oil
Instructions
- Toast the Almonds: In a nonstick skillet over medium heat, combine the sliced or slivered almonds and sugar. Stir continuously to prevent burning, allowing the sugar to melt and coat the almonds evenly. Cook for 6-8 minutes until the almonds are candied and golden. Transfer them onto parchment paper to cool completely.
- Make the Vinaigrette: In a bowl or jar, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. Slowly drizzle in olive oil while whisking vigorously to emulsify the dressing into a smooth and flavorful vinaigrette.
- Assemble the Salad: In a large bowl, combine fresh arugula, hulled and quartered strawberries, chopped avocado, crumbled goat cheese, and chopped roasted pistachios. Once the candied almonds have cooled, add them to the salad mix.
- Dress and Toss: Drizzle the prepared champagne vinaigrette over the salad just before serving. Toss gently but thoroughly to coat all ingredients evenly with the dressing. Garnish with additional pistachios or goat cheese if desired for extra texture and flavor.
Notes
- Toast the almonds carefully and stir constantly to avoid burning the sugar.
- Use ripe but firm strawberries and avocados for the freshest flavor and best texture contrast.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
- For a nut-free version, omit almonds and pistachios and replace with toasted pumpkin seeds.
- Serve immediately after dressing to preserve the crispness of the greens and crunch of the nuts.
