This Strawberry Crunch Salad is a vibrant, flavor-packed bowl loaded with juicy strawberries, creamy avocado, caramelized almonds, and a dreamy champagne vinaigrette — the ultimate brunch salad for summer or your new go-to for the best salads for lunch.
Okay, real talk — I made this for a backyard get-together last June, and it was gone before I even got a plate. Like, full-on “I made that?” moment. It’s the kind of salad that doesn’t feel like a salad, you know? It feels like a treat.
Table of Contents
What Makes This Salad So Special
This isn’t your sad desk-lunch salad. We’re talking peppery arugula, sweet caramelized almonds with that irresistible crunch, creamy goat cheese, buttery avocado, and strawberries that basically taste like summer in a bite. The champagne vinaigrette ties it all together with a bright, tangy-sweet finish that makes the whole thing sing.
It works as a soaked salad if you’re meal-prepping (more on that later), and it’s stunning enough to serve at brunch without looking like you tried too hard. That’s the sweet spot, honestly.
Strawberry Crunch Salad
Equipment
- Nonstick Skillet
- Large mixing bowl
- Whisk
- Parchment paper
Ingredients
Salad Base
- 10 oz arugula greens
- 8 oz strawberries hulled and quartered
- 1 avocado chopped
- 2 oz goat cheese crumbled
- ⅓ cup pistachios roasted salted, chopped
Caramelized Almonds
- ⅔ cup sliced almonds
- 3 tbsp sugar
Champagne Vinaigrette
- 3 tbsp champagne vinegar
- ½ lemon juiced
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic freshly grated
- 1 pinch salt and pepper
- ½ cup olive oil
Instructions
- Add almonds to a nonstick skillet over medium heat. Stir in sugar and cook, stirring constantly, until melted and golden (6–8 minutes). Transfer to parchment paper to cool and crisp.
- In a large bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified.
- Toss arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and caramelized almonds.
- Drizzle with vinaigrette, toss gently to coat, and serve immediately.
Notes
Ingredients
| Category | Ingredient |
|---|---|
| Greens | 10 oz arugula greens |
| Produce | 8 oz strawberries, hulled and quartered |
| 1 avocado, chopped | |
| Cheese | 2 oz crumbled goat cheese |
| Crunch | 2/3 cup sliced or slivered almonds |
| 3 tablespoons sugar (for caramelizing) | |
| 1/3 cup roasted salted pistachios, chopped | |
| Champagne Vinaigrette | 3 tablespoons champagne vinegar |
| Juice of 1/2 lemon | |
| 2 tablespoons honey | |
| 1 teaspoon Dijon mustard | |
| 1 garlic clove, freshly grated | |
| Pinch kosher salt and pepper | |
| 1/2 cup olive oil |
A quick note on ingredients: Fresh strawberries are non-negotiable here — this is not the time for frozen. And please, please use real goat cheese, not the pre-crumbled stuff that tastes like sadness. For more stunning salad ideas, check out this healthy winter salad with pomegranate that uses the same “mix textures and flavors” magic.
Step-by-Step Instructions
Step 1: Make the Caramelized Almonds (Don’t Skip These)
Add your almonds to a nonstick skillet over medium heat. Stir in the sugar and keep stirring — this is not a “walk away and check your phone” moment. The sugar will melt and turn golden, coating every almond in glossy, caramel goodness. It takes about 6 to 8 minutes.
“The second you smell that toasty caramel, you’ll want to eat them straight off the pan. Resist. Mostly.”
Once they’re golden and coated, slide them onto a piece of parchment paper to cool. If they clump, just break them apart with your fingers or a fork. They’ll crisp up beautifully as they cool.
Tip: Keep the heat at medium — high heat will burn the sugar before it has a chance to caramelize evenly. Patience pays off here.
Step 2: Whisk Up the Champagne Vinaigrette
In a large bowl, combine the champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Give it a good whisk. Then slowly stream in the olive oil while whisking constantly — this is how you get that creamy, emulsified dressing instead of a sad oil-and-vinegar situation.
Taste it. Adjust the honey or lemon to your liking. This dressing keeps in the fridge for up to a week, so honestly, make a double batch. You’ll want it on everything.
Pro tip: Freshly grated garlic (use a microplane!) makes a huge difference versus pre-minced. It melts into the dressing rather than leaving chunky bits.
Step 3: Assemble the Strawberry Crunch Salad
Toss your arugula in a large bowl with a pinch of salt and pepper. This small step seasons the greens themselves and makes every bite more flavorful — don’t skip it!
Add the strawberries, chopped avocado, crumbled goat cheese, pistachios, and those gorgeous caramelized almonds. Drizzle over the champagne vinaigrette, toss gently to coat, and serve immediately.
“Immediately” is key here — arugula wilts fast once dressed, and you want that dramatic crunch factor fully intact.
Expert Tips, Variations & Troubleshooting
Tips for the Best Results
Don’t overdress it. Start with about two-thirds of the vinaigrette and add more as needed. A soaked salad can be intentional (more on that below), but drowning arugula in dressing is never the vibe.
Chop your strawberries smaller than you think. Quartering is the minimum — smaller pieces distribute better through the salad and make every forkful more balanced.
Toast the pistachios if you have time. The roasted salted ones from the bag are already great, but a quick 3-minute dry toast in the pan deepens their flavor significantly.
Variations Worth Trying
Make it a soaked salad. If you’re bringing this to a potluck or meal prepping, dress the salad about 20–30 minutes ahead. The arugula softens slightly and the flavors meld together into something almost even more delicious. Think of it as an intentional marinated salad moment.
Swap the greens. Baby spinach or mixed spring greens work beautifully if arugula’s peppery bite isn’t your thing. This also makes a great base for a lighter version of this Easter salad vibe.
Add protein. Grilled chicken, shrimp, or even crispy chickpeas turn this into a full meal. It becomes one of those best salads for lunch that actually keeps you full past 2pm.
Try a different cheese. Feta is a great swap if you’re not a goat cheese fan. Shaved parmesan also works really well with the champagne vinaigrette.
Troubleshooting
Almonds burned? It happens to everyone once. Start over with fresh almonds and keep the heat lower. Once the sugar starts melting, things move fast — stay close.
Dressing not emulsifying? Make sure you’re adding the olive oil slowly, in a thin stream, while whisking constantly. If it breaks, try adding a tiny extra squeeze of lemon and whisking vigorously.
Avocado turned brown? Toss the chopped avocado in a little lemon juice right after cutting to slow oxidation. Add it to the salad last, right before serving.
Storage Instructions
| Method | Duration | Notes |
|---|---|---|
| Undressed salad | Up to 2 days | Store greens, toppings, and dressing separately |
| Champagne vinaigrette | Up to 1 week | Shake or whisk before using |
| Caramelized almonds | Up to 5 days | Store in an airtight container at room temp |
| Dressed salad | Best same day | Arugula wilts quickly once dressed |
Reheating & No-Waste Ideas
This salad is best eaten fresh, but the components are super versatile. Leftover champagne vinaigrette is incredible on grain bowls, roasted veggies, or drizzled over this Gordon Ramsay-inspired radish salad.
Extra caramelized almonds? Toss them on yogurt, oatmeal, or even as a topping on air fryer protein bagels for a sweet-savory snack situation. Zero waste, maximum deliciousness.
Nutritional Information
Per serving (based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Total Fat | 29g |
| Saturated Fat | 6g |
| Carbohydrates | 24g |
| Sugars | 15g |
| Fiber | 5g |
| Protein | 8g |
| Sodium | 220mg |
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Strawberry Crunch Salad FAQs
Can I make this Strawberry Crunch Salad ahead of time?
Yes! The trick is to keep everything separate until you’re ready to serve. Store the dressed greens apart from the toppings and vinaigrette, and assemble right before eating. The caramelized almonds can be made days in advance — they actually get even crunchier as they sit.
What can I substitute for champagne vinegar?
White wine vinegar is the closest swap and works really well. You could also use a mild apple cider vinegar in a pinch, though it’ll add a slightly fruitier note. Avoid balsamic here — it’ll overpower the delicate strawberry flavor.
Is this one of the best salads for lunch meal prep?
It absolutely can be! Prep all the components separately, keep the vinaigrette in a jar in the fridge, and assemble each day’s portion fresh. It’s also great as a brunch salad for summer gatherings when you want something that looks impressive but comes together in minutes.
Can I use frozen strawberries?
Fresh strawberries are strongly recommended here. Frozen strawberries release too much water and turn the salad soggy. If strawberries aren’t in season, try swapping in sliced peaches, mango, or even pomegranate arils for a similar sweet-tart vibe — kind of like this pomegranate winter salad.
What pairs well with this salad?
This salad is a dream alongside crusty bread, a light pasta, or grilled fish. For a full brunch spread, pair it with something sweet like tanghulu for a fun, unexpected dessert moment.
Let’s See Your Salad!
If you make this Strawberry Crunch Salad, I genuinely want to know how it went. Did the caramelized almonds survive long enough to make it into the bowl? (No judgment if they didn’t.) Drop your thoughts in the comments below — I read every single one.
And if this recipe made your taste buds happy, please share it on Pinterest! It helps more people discover it, and honestly, this salad deserves to be on every summer table. 🍓 Pin it, make it, love it.
