Strawberry Crunch Salad: The Perfect Summer Side Dish

There’s something truly special about a salad that feels like a treat. This Strawberry Crunch Salad is exactly that! It’s a vibrant mix of fresh, sweet strawberries, creamy avocado, tangy goat cheese, and a delightfully crunchy, homemade sugared almond topping. I first stumbled upon a version of this salad at a local farm-to-table restaurant, and I was immediately hooked. But restaurant salads can be… well, a little precious. I wanted to create a version that was just as delicious, but easy enough for a weeknight, and still felt special enough for a summer barbecue. Believe me, this salad delivers on all fronts. It’s quick to put together, packed with flavor, and visually stunning. Plus, the homemade sugared almonds take it from ordinary to extraordinary!

What You’ll Need: Key Ingredients

This salad shines because of the quality of its ingredients. Let’s talk about a few standouts:

• Strawberries: Use the freshest, ripest strawberries you can find. Local and in-season are always best!
• Arugula: The peppery bite of arugula balances the sweetness of the strawberries and honey in the dressing perfectly.
• Goat Cheese: I prefer a creamy, mild goat cheese, but feel free to use one with more tang if that’s your preference.
• Sugared Almonds: These are the star! Making them at home is surprisingly easy and so worth it.
• Champagne Vinegar: Provides a delicate acidity to the vinaigrette. If you don’t have champagne vinegar, white wine vinegar is a good substitute.

Here’s a quick look at the ingredients at a glance:

How to Make Strawberry Crunch Salad

1. Make the Sugared Almonds: Place the almonds and sugar in a nonstick skillet over medium heat. Stir constantly for 6-8 minutes, until the sugar melts and coats the almonds. Be careful – they burn quickly! Transfer to parchment paper to cool, and break apart any clumps.
2. Prepare the Dressing: In a bowl, whisk together the champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until emulsified.
3. Assemble the Salad: In a large bowl, toss the arugula with a pinch of salt and pepper.
4. Add the Goodies: Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds to the arugula.
5. Dress and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best crunch!

Tips & Variations

Want to take this salad to the next level? Here are a few ideas:

• Add Protein: Grilled chicken or shrimp would make this a complete meal.
• Swap the Cheese: If you’re not a fan of goat cheese, feta or crumbled blue cheese would also be delicious.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Make it Ahead: You can make the sugared almonds and dressing ahead of time. However, don’t dress the salad until just before serving to prevent the arugula from wilting.

Serving Suggestions

This Strawberry Crunch Salad is incredibly versatile. It’s perfect as a side dish for grilled meats, fish, or poultry. It also pairs beautifully with a light quiche or a simple pasta salad. For a complete lunch, serve it with a crusty baguette and a glass of crisp white wine or sparkling rosé. It’s also a lovely addition to a summer picnic or potluck. Think of it as the star of your next brunch spread!

Conclusion

This Strawberry Crunch Salad is more than just a recipe; it’s a celebration of fresh flavors and simple pleasures. It’s a salad that will impress your guests, brighten your day, and leave you wanting more. Don’t be afraid to experiment with different variations and make it your own. I hope you enjoy making (and eating!) this salad as much as I do. It’s truly a taste of sunshine in every bite!

FAQ

• Can I make the sugared almonds ahead of time? Yes, you can! Store them in an airtight container at room temperature for up to 3 days.
• What can I substitute for champagne vinegar? White wine vinegar or apple cider vinegar are good substitutes.
• Can this salad be made vegan? Yes, simply omit the goat cheese or substitute with a vegan cheese alternative. Make sure your honey is ethically sourced or use maple syrup instead.
• How long will the dressing keep? The dressing will keep in the refrigerator for up to one week.

Strawberry Crunch Salad: A Sweet & Savory Delight

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

5

minutes

Calories

350

kcal

This Strawberry Crunch Salad is the perfect blend of sweet and savory! Fresh strawberries, creamy avocado, tangy goat cheese, and crunchy sugared almonds make this a summer side dish you’ll crave.

Ingredients

• ⅔ cup sliced or slivered almonds⅔ cup sliced or slivered almonds

• 3 tablespoons sugar3 tablespoons sugar

• 10 ounces arugula greens10 ounces arugula greens

• 8 ounces strawberries, hulled and quartered or chopped8 ounces strawberries, hulled and quartered or chopped

• 1 avocado (chopped)1 avocado (chopped)

• 2 ounces crumbled goat cheese2 ounces crumbled goat cheese

• ⅓ cup roasted (salted pistachios, chopped)⅓ cup roasted (salted pistachios, chopped)

• 3 tablespoons champagne vinegar3 tablespoons champagne vinegar

• ½ lemon, juiced½ lemon, juiced

• 2 tablespoons honey2 tablespoons honey

• 1 teaspoon dijon mustard1 teaspoon dijon mustard

• 1 garlic clove, freshly grated1 garlic clove, freshly grated

• pinch kosher salt and pepperpinch kosher salt and pepper

• ½ cup olive oil½ cup olive oil

Directions

• Place the almonds and sugar in a nonstick skillet over medium heat and cook, stirring often, until the sugar melts and coats the almonds (6-8 minutes).
• Transfer the almonds to parchment paper to cool and break into pieces if needed.
• Whisk together vinegar, honey, lemon juice, Dijon, garlic, salt, and pepper in a large bowl.
• Slowly drizzle in olive oil while whisking until emulsified.
• Toss arugula with salt and pepper in a bowl.
• Add strawberries, avocado, goat cheese, pistachios, and sugared almonds.
• Drizzle with dressing and toss to combine.
• Serve immediately!