Print

Strawberry Salad with Champagne Vinaigrette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Strawberry Salad with Champagne Vinaigrette is a vibrant, refreshing dish with fresh strawberries, creamy avocado, tangy goat cheese, and crunchy pistachios and caramelized almonds, all tossed in a light and tangy champagne vinaigrette.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Mixing, Cooking
  • Cuisine: Mediterranean

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

Instructions

  1. 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 (about 6-8 minutes). Transfer to parchment paper to cool and break into smaller pieces.
  2. Prepare the Salad: Toss arugula with a pinch of salt and pepper in a large bowl. Add the strawberries, chopped avocado, crumbled goat cheese, pistachios, and sugared almonds.
  3. Make the Champagne Vinaigrette: In a large bowl, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Slowly stream in olive oil while whisking until the dressing emulsifies. Taste and adjust seasoning as needed.
  4. Assemble: Drizzle the champagne vinaigrette over the salad and toss well to combine. Serve immediately.

Notes

  • Substitute nuts: You can swap almonds and pistachios with walnuts or pecans for different flavors.
  • Cheese options: Try feta or blue cheese if you prefer a different taste over goat cheese.
  • Greens: Mixed greens, spinach, or baby kale are great alternatives to arugula.
  • Sweetener: Use maple syrup for a vegan version of the vinaigrette.
  • Storage: Keep the dressing separate and store the salad in the fridge for up to 1 day. The dressing lasts up to 1 week in the fridge.

Nutrition

Find it online: https://cheftinaskitchen.com/strawberry-salad-with-champagne-vinaigrette/