Say hello to a delicious, summery strawberry salad!
This strawberry crunch salad is likely to be the most-made salad in my kitchen this season. I love a lot of salads, and I have more coming your way, but if you’re a strawberry fan, you’ll adore this bowl.
It’s fresh, savory, creamy and crunchy — exactly what I want in a salad.
If you remember my blueberry crunch salad from last year, it was a huge hit all summer and inspired this strawberry version. While the blueberry one is a bit simpler, this salad has more substance and easily works as a satisfying lunch if you want it to.
It also makes a lovely starter for dinner — light but flavorful.
Texture is essential for me — especially in salads. I always reach for something crunchy when I toss a quick salad for dinner. It makes the whole eating experience more satisfying.
Very important, clearly.
To achieve that crunch, I use two kinds of nuts. First are sugared almonds, like those from the blueberry salad — they’re fantastic and really elevate the dish. They’re easy to make and can be prepped ahead. On the other side I add roasted, salted pistachios for a savory contrast. A sweet nut and a savory nut together add depth of flavor and texture.
Next, the creamy components: avocado and goat cheese. Avocado brings a mild creaminess while goat cheese adds tang. If you prefer, you can use feta or omit the cheese altogether. I love how goat cheese softens and melds into the greens when tossed — it’s my favorite part.
Finally, the strawberries!
Keep them halved, quartered or chopped — whatever you prefer. We’re in full strawberry season, when they taste unbelievably sweet and bright. Kids might not call them candy, but they sure feel like a treat in this salad.
I dress the salad with a champagne vinaigrette because it’s tangy and lightly briny without overpowering the other ingredients. It complements the fruit, nuts and cheese while letting each element shine. If you prefer something different, the creamy balsamic from my blueberry salad would also be delicious.
You can’t get enough of this beauty — it’s simple to assemble and perfect for spring and summer.
Strawberry Salad with Champagne Vinaigrette
Strawberry Crunch Salad
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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
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Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds in a caramelized glaze, about 6 to 8 minutes. Watch closely to avoid burning. Transfer to parchment to cool and break apart if clumped.
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In a large bowl, toss the arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios and the sugared almonds. Drizzle with dressing and toss gently to combine. Serve immediately.
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Champagne vinaigrette:
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Whisk together champagne vinegar, honey, lemon juice, dijon, garlic, salt and pepper. While whisking constantly, stream in the olive oil until the dressing emulsifies. Store refrigerated for up to one week.
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