This Strawberry Crunch Salad is a fresh, colorful mix of peppery greens, juicy strawberries, creamy avocado, goat cheese, and crunchy nuts. A bright champagne vinaigrette brings everything together in a light, vibrant way. It’s quick to assemble and perfect for spring and summer meals.

Why You’ll Love It

You’ll love the combination of sweet berries, crisp greens, crunchy nuts, and rich, creamy toppings. Everything is balanced with a simple vinaigrette that adds brightness without overpowering the ingredients. It’s easy, refreshing, and full of texture.

What You’ll Need (Ingredients)

Arugula — the peppery base of the salad.
Fresh strawberries — sliced for sweetness and color.
Avocado — adds a soft, creamy texture.
Goat cheese — brings tangy richness.
Slivered almonds — used to make a sweet, crunchy topping.
Pistachios — chopped for extra savory crunch.

Champagne Vinaigrette:

Champagne vinegar — provides the acidity.
Lemon juice — adds freshness.
Honey — lightly sweetens the dressing.
Dijon mustard — helps the dressing emulsify.
Garlic — adds mild savory flavor.
Olive oil — the base of the vinaigrette.
Salt and pepper — for seasoning.

Tools for This Recipe

Mixing bowls
Whisk
Spatula
Knife
Baking pan
Parchment paper

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter

• Combine almonds with sugar in a skillet and cook until the sugar melts and coats the almonds. Set aside to cool.
• Wash and slice the strawberries.
• Chop the avocado and pistachios.
• Prepare the vinaigrette by whisking vinegar, lemon juice, honey, Dijon, garlic, salt, and pepper, then slowly adding olive oil.

Step Block 2 — Bake & Cool

• Add arugula to a large bowl.
• Top with strawberries, avocado, goat cheese, pistachios, and cooled sugared almonds.
• Drizzle with vinaigrette and toss gently.
• Serve immediately.

Helpful Tips

Keep the heat moderate when cooking the almonds so the sugar doesn’t burn.
Add the avocado just before serving so it stays fresh.
Dress the salad lightly at first, then add more as needed.
Serve right away to maintain the crisp texture of the nuts and greens.

Substitutions & Variations

Use spinach or mixed greens instead of arugula.
Replace goat cheese with feta or omit for dairy-free.
Swap pistachios for pecans, walnuts, or almonds.
For a sweeter version, add a few extra strawberries or a drizzle of honey.

What to Serve With It

This salad pairs well with grilled chicken, salmon, sandwiches, flatbreads, or light pasta dishes. It also works beautifully as a starter for spring and summer meals.

Leftovers & Storage

Store the salad without dressing for up to 1 day in the refrigerator.
Keep the vinaigrette in a sealed container for up to 1 week.
Once dressed, the salad is best eaten immediately, as the greens soften and nuts lose their crunch.

FAQs

Can I make the nuts ahead of time?
Yes, store them in an airtight container after cooling.

Can I prep this salad earlier in the day?
Yes, but keep each component separate until serving.

Can I use a different cheese?
Feta or blue cheese works too.

Can I add protein?
Grilled chicken, shrimp, or chickpeas make it a complete meal.

Is another vinegar okay?
White wine vinegar is the closest substitute.

Conclusion

This Strawberry Crunch Salad is bright, refreshing, and full of texture. It’s easy to make, beautiful to serve, and perfect for warm days. With sweet berries, creamy toppings, crunchy nuts, and a simple vinaigrette, it’s a dish you’ll want to enjoy again and again.

Full Recipe