Why You’ll Love This Recipe

I love this strawberry salad because it’s a refreshing, well-balanced dish that brings together the best flavors of the season. The combination of creamy avocado, tangy goat cheese, and sweet strawberries creates a beautiful contrast of textures, while the sugared almonds and pistachios add the perfect crunch. The champagne vinaigrette is light, tangy, and just the right balance of sweet and savory, making it the perfect complement to the salad. It’s quick, easy to make, and an absolute crowd-pleaser, whether you’re serving it at a casual dinner or at a special gathering.

Ingredients

For the 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

For the Champagne Vinaigrette:

3 tablespoons champagne vinegar

½ lemon, juiced

2 tablespoons honey

1 teaspoon Dijon mustard

1 garlic clove, freshly grated

Pinch of kosher salt and pepper

½ cup olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Sugared Almonds:

Place the sliced almonds in a nonstick skillet over medium heat. Add the sugar and cook, stirring often, until the sugar melts and coats the almonds in a caramelized glaze. This should take about 6-8 minutes, so be sure to stir constantly to avoid burning the almonds.

Once the almonds are coated and golden brown, transfer them to a piece of parchment paper to cool. Once they’ve cooled, break them into smaller pieces if needed.

Prepare the Salad:

In a large bowl, toss the arugula with a pinch of salt and pepper to season.

Add the strawberries, chopped avocado, crumbled goat cheese, pistachios, and sugared almonds to the arugula.

Drizzle the champagne vinaigrette over the salad and toss well to combine. Serve immediately.

Make the Champagne Vinaigrette:

In a large bowl, combine the champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Whisk together until everything is well incorporated.

While whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. Taste and adjust seasoning as needed.

Store any leftover vinaigrette in the fridge for up to one week.

Servings and Timing

This recipe yields about 4 servings. Prep time is approximately 25 minutes, and cook time is around 5 minutes, for a total time of about 30 minutes.

Variations

Nuts: You can swap the almonds or pistachios with other nuts like walnuts or pecans if you prefer.

Cheese: If you’re not a fan of goat cheese, feta or blue cheese would make great alternatives.

Greens: While arugula is a great choice for its peppery flavor, you can substitute it with mixed greens, spinach, or baby kale.

Sweeteners: You can use maple syrup instead of honey for a different sweetness profile, especially if you’re looking for a vegan option.

Storage/Reheating

This salad is best served fresh, but you can store any leftovers in an airtight container in the fridge for up to 1 day. The dressing can be stored in the fridge for up to a week. If you’re storing the salad, it’s best to keep the dressing separate until you’re ready to serve to maintain the freshness of the ingredients.

FAQs

Can I use pre-sliced almonds instead of whole almonds?

Yes, pre-sliced almonds work just as well for this recipe, though you may want to watch the cooking time to ensure they don’t burn too quickly.

Can I make the vinaigrette ahead of time?

Yes, you can make the vinaigrette in advance and store it in the fridge for up to one week. Just whisk it again before using to re-emulsify the dressing.

Can I substitute the arugula for other greens?

Absolutely! You can substitute arugula with mixed greens, spinach, or even kale for a different flavor or texture.

How can I make this salad vegan?

To make this salad vegan, omit the goat cheese and substitute the honey in the vinaigrette with maple syrup or agave. You can also replace the cheese with a vegan alternative if desired.

How do I prevent the sugared almonds from sticking together?

After transferring the almonds to parchment paper, let them cool completely before breaking them apart. If they’re sticking together, you can gently separate them with your hands or a fork.

Conclusion

This Strawberry Salad with Champagne Vinaigrette is the perfect dish to welcome warmer weather. It’s light, refreshing, and bursting with vibrant flavors, making it ideal for any spring or summer meal. The combination of crunchy almonds, creamy avocado, tangy goat cheese, and fresh strawberries makes each bite a delightful experience. Whether you’re serving it as a side dish, appetizer, or light meal, this salad is sure to impress. Try it out—it’s a delicious, fresh, and healthy way to enjoy the flavors of the season!

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