Strawberry Crunch Salad with Champagne Vinaigrette.

Say hello to the most delicious summery strawberry salad!

This strawberry crunch salad is going to be theeeee most made salad in my kitchen this year. I think. I mean, I have a lot of salads that I love, and even more coming to you this season. But if you’re a strawberry freak like I am, you will adorrrrreee this bowl. 

It’s fresh, savory, creamy and crunchy. Ideal for what I require in a salad!

Remember my blueberry (crunch) salad that I shared last year? It was such a huge hit all summer and I knew I had to make a strawberry salad version. Where that one is a bit simpler, this one has more substance and could totally be a lunch salad because it’s incredibly satisfying.

On the same note, it’s still a salad that you could serve as a starter to dinner. It definitely works! 

If I’ve rambled about anything (everything?) on this blog, it’s that I.love.texture. Not even that I love texture, but I NEED texture. Especially in my salads. I can’t tell you how often I google “crunchy things for salads” when throwing together a house salad for dinner. It’s imperative for my mental and emotional and physical eating state.

Very important, clearly.

So because of that, I like to use two varieties of nuts here. First, we’re making the sugared almonds from the blueberry salad because they are so fantastic. I highly suggest you don’t leave these out. They MAKE the dish. And they are easy too. You have to keep an eye on them but you can also prep them ahead of time. You can see me make them on instagram today!

Then on the flip side, I like to use roasted, salted pistachios. A sweet nut and a savory nut. Pistachios are one of my favorites – so buttery and rich. Having both nuts in the salad adds such a wonderful layer of crunch and flavor.

Next, the creamy avocado and goat cheese! I love using both of these too – the avocado is mild and the goat cheese is tangy. You can also sub in feta or leave out the cheese entirely if you don’t like goat. 

I love how the goat cheese melts into the whole salad when it’s tossed. It’s always my favorite part of goat cheese in a salad!

Finally, the strawberries!

Leave them in halves or quarter them – or chop. Whatever you wish. I love that we are entering full blown strawberry season where they taste like actual candy. I’m also wondering how old that makes me sound, because when adults used to tell me that strawberries taste like candy when I was a kid, I’d look at them like they had ten heads.

Of course, I’ve said this to Max and Emilia recently and while strawberries probably rank as one of their favorite foods, they do NOT think they are candy. Ha.

I love to use a champagne vinaigrette on this salad because it’s still tangy and briney, but mild at the same time. It’s not quite as strong as red wine or apple cider vinegar. It adds a nice savory contrast to the salad, but still lets the other ingredients shine. The best dressing, in my opinion! Of course, feel free to use another one that you love here. The creamy balsamic from my blueberry salad would also be incredible. 

Can’t get enough of this beauty!

Strawberry Saladwith Champagne Vinaigrette

Strawberry Crunch Salad

Yield: 4 people

Prep Time: 25 minutes mins

Cook Time: 5 minutes mins

Total Time: 30 minutes mins

This strawberry salad is the best spring and summer meal! Super crunchy and textured with avocado and goat cheese. Absolutely delicious.

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4.98 from 92 votes

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Ingredients

salad

• 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

champagne vinaigrette

• 3 tablespoons champagne vinegar
• 1/2 lemon, juiced
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 garlic clove, freshly grated
• pinch kosher salt and pepper
• 1/2 cup olive oil

Instructions 

• Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
• Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
• champagne vinaigrette
• Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Course: Salad

Cuisine: American

Author: How Sweet Eats

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