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This strawberry crunch salad combines the sweetness of fresh strawberries with peppery arugula, creamy avocado, and tangy goat cheese, all topped with candied almonds and a homemade champagne vinaigrette. It's my go-to dish when strawberries are in season and I need something impressive yet simple for gatherings.
I first served this at a spring garden party where guests literally scraped their plates clean. Now it's requested at every family gathering from May through August. The candied almonds always disappear from the serving bowl before they even make it to the salad!
Ingredients
- Fresh arugula: Provides a peppery base that stands up perfectly to the sweet elements. Look for bright green leaves without any wilting
- Ripe strawberries: Deliver natural sweetness and vibrant color. Choose fragrant berries with deep red color throughout
- Creamy avocado: Adds richness and buttery texture. Select slightly firm fruits that yield to gentle pressure
- Tangy goat cheese: Brings a creamy counterpoint to the sweet elements. Room temperature cheese crumbles more easily
- Slivered almonds: Transformed with caramelized sugar create the addictive crunch element. Use fresh nuts for best flavor
- Roasted salted pistachios: Contribute savory depth and another texture dimension. Pre-shelled saves time
- Champagne vinegar: Creates a light, sophisticated dressing base. Worth seeking out for its delicate flavor
- Good quality olive oil: Forms the foundation of the vinaigrette. Use something you enjoy the taste of on its own
Step-by-Step Instructions
- Candying the Almonds:
- Heat your nonstick skillet over medium heat and add the almonds. Sprinkle sugar over them and begin stirring constantly. Watch carefully as the sugar begins to melt and turn amber, coating the almonds in a glossy caramel. This process takes about 6 to 8 minutes and requires your full attention to prevent burning. Once perfectly coated, immediately transfer to parchment paper to cool. The almonds will harden as they cool, creating irresistible sweet crunch nuggets.
- Preparing the Vinaigrette:
- Combine champagne vinegar, freshly squeezed lemon juice, honey, Dijon mustard, and freshly grated garlic in a bowl. The freshly grated garlic infuses the dressing with aromatic flavor that bottled garlic simply cannot match. Season with salt and pepper, then slowly stream in olive oil while whisking continuously. This gradual addition creates an emulsion that keeps your dressing from separating. The resulting vinaigrette should be slightly thick and coat the back of a spoon.
- Assembling the Salad:
- Start with a large serving bowl and add your arugula. Season the greens with a small pinch of salt and pepper to enhance their natural flavor before adding other ingredients. Distribute the quartered strawberries, chopped avocado, crumbled goat cheese, pistachios, and your cooled candied almonds evenly across the greens. The vibrant colors create a stunning presentation. Just before serving, drizzle with vinaigrette and toss gently to coat everything without bruising the delicate ingredients.
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Every time I serve this salad, the candied almonds become the topic of conversation. My daughter once sneaked into the kitchen and ate half the batch before they made it to the table! Now I always make a double portion of the almonds so there's plenty for snacking and the salad.
Make Ahead Options
While this salad is best assembled just before serving, you can prepare nearly everything in advance to make mealtime effortless. The candied almonds will stay crunchy for days in an airtight container at room temperature. The champagne vinaigrette can be refrigerated for up to a week in a sealed jar. Simply shake well before using. You can even wash and dry the arugula, quarter the strawberries, and chop the pistachios a day ahead. Just store everything separately in the refrigerator, then assembly takes mere minutes before serving.
Seasonal Adaptations
This versatile salad can be enjoyed year round by making simple seasonal substitutions. In late summer, replace strawberries with ripe peaches or nectarines. Fall brings opportunities to use sliced pears or apples with a sprinkle of cinnamon in the almonds. Winter versions work beautifully with sectioned citrus fruits like blood oranges or cara cara oranges. The key is maintaining the balance of sweet, tangy, creamy and crunchy elements regardless of which fruits are in season.
Serving Suggestions
This strawberry salad works beautifully as a light main course for lunch, especially when paired with a crusty baguette and perhaps a glass of rosé. For dinner, it makes an elegant side dish alongside grilled chicken or salmon. The bright flavors complement simple proteins without overwhelming them. For special occasions, serve individual portions on chilled plates with extra candied almonds on the side. This presentation elevates the experience and ensures everyone gets their fair share of the crunchy toppings.
Frequently Asked Questions
- → Can I use a different type of greens instead of arugula?
Absolutely! You can replace arugula with mixed greens, spinach, or even kale for a different texture and flavor profile.
- → What can I substitute for goat cheese if I don’t have it?
Feta cheese or crumbled blue cheese are great substitutes for goat cheese. They add a similar creamy texture and tangy flavor.
- → How can I make the sugared almonds in advance?
You can prepare the sugared almonds and store them in an airtight container at room temperature for up to a week to maintain their crunch.
- → Can I make the champagne vinaigrette ahead of time?
Yes, the champagne vinaigrette can be prepared in advance and stored in the refrigerator for up to one week. Just give it a good whisk before using.
- → Is there a substitute for champagne vinegar in the dressing?
If you don’t have champagne vinegar, white wine vinegar or apple cider vinegar makes excellent substitutes.