You guys. This is the salad of the season. It’s fruity, crunchy, creamy, tangy, and just downright dreamy. I call it the Strawberry Crunch Salad with Champagne Vinaigrette, but you can call it “my go-to summer salad from now on.”
Now, let me start by saying: I’m a texture person. Some people chase flavor alone, but me? I want my salads to snap, crackle, and pop—maybe not like cereal, but you get it. The best bites have contrast. Crunchy almonds, juicy strawberries, velvety avocado, creamy goat cheese. And don’t even get me started on the vinaigrette.
This salad actually started as a spin-off of a blueberry crunch version I made last year. It was great, but I knew strawberries could take it to a whole new level. And boy, did they.
Perfect for everything from Mother’s Day brunch to a quick healthy weekday lunch, this is a no-cook, no-fuss recipe that brings serious flavor without turning your kitchen into a war zone. Let’s dig in.
Table of contents
Why This Strawberry Crunch Salad Just Works
We’re not just tossing fruit and greens into a bowl and hoping for the best here. Every ingredient has a role to play, and together? Chef’s kiss.
Fresh Strawberries
The star of the show. You want them ripe, red, and juicy—none of that underripe, barely-sweet business. I like mine quartered, but halves or slices work too. The berries bring natural sweetness and just enough acidity to balance out the richness of the cheese and avocado.
If you’re into strawberries in savory dishes, this is your new obsession. And if you’re not yet? Welcome to the club.
Candied Almonds
This is where the crunch in “Strawberry Crunch Salad” really comes from. Making them is easier than you think—just almonds and sugar in a skillet. Stir, toast, pour, done. They cool into these golden, caramelized shards of goodness.
Pro tip: Make a double batch. You’ll be snacking on them straight out of the jar.
Roasted Salted Pistachios
We’re layering the textures, folks. The pistachios add a salty, buttery bite that’s straight-up addictive. They balance the sweetness from the strawberries and candied almonds, creating that perfect sweet and savory salad harmony.
Avocado & Goat Cheese
Now we’re talking creamy. Diced avocado melts into the vinaigrette, while goat cheese crumbles add a tangy punch. Not a goat cheese fan? No biggie. Feta is a solid sub—equally briny, just a bit firmer.
This duo makes the salad feel indulgent but still totally clean-eating approved. #Balance
Arugula (or Spring Greens)
Arugula brings that peppery edge that really lifts the fruit and cheese combo. Don’t like the bite? Go for spring greens mix or even spinach for a milder base. Some folks even love it with crunchy romaine. You do you.
Let’s Talk Champagne Vinaigrette
This is no boring bottled dressing situation. This champagne vinaigrette recipe is light, citrusy, and just sweet enough to play nice with the strawberries. Here’s what goes into it:
- Champagne vinegar (mild and elegant)
- Lemon juice (for brightness)
- Honey (for that subtle sweet vibe)
- Dijon mustard (for body and a tiny kick)
- Garlic (optional, but it adds depth)
- Olive oil (the good stuff)
- Salt & pepper to balance it all out
If you don’t have champagne vinegar, you can totally swap in white wine vinegar or even a creamy balsamic if you’re feeling adventurous.
This dressing also works wonders on a refreshing summer salad with watermelon and feta if you’re planning a picnic lineup.
The Recipe: Strawberry Crunch Salad with Champagne Vinaigrette
Serves: 4
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Type: Salad / Side / Light Meal
Diet: Vegetarian, Gluten-Free, Keto-Friendly (if you skip the cheese)
Ingredients
For the Salad:
- 5 oz arugula or spring mix
- 1 cup fresh strawberries, quartered
- 1 avocado, chopped
- ½ cup candied almonds (see below)
- ¼ cup roasted salted pistachios
- ⅓ cup crumbled goat cheese or feta
For the Champagne Vinaigrette:
- 2 tbsp champagne vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, minced (optional)
- ⅓ cup olive oil
- Salt & pepper to taste
Instructions
1. Candy the Almonds
- Add ½ cup sliced almonds + 2 tbsp sugar to a nonstick skillet.
- Cook on medium, stirring constantly until sugar melts and almonds are golden and coated (about 4–5 minutes).
- Immediately spread them on parchment paper to cool and harden.
2. Make the Vinaigrette
- In a bowl or mason jar, whisk together vinegar, lemon juice, honey, Dijon, and garlic.
- Slowly drizzle in olive oil while whisking until emulsified.
- Add salt and pepper. Taste and adjust.
3. Assemble the Salad
- On a large platter or bowl, layer arugula, strawberries, avocado, pistachios, and candied almonds.
- Sprinkle on goat cheese crumbles.
- Drizzle with vinaigrette just before serving and toss lightly.
Recipe Tips & Reader Favorites
This salad is one of those “how is this so easy?” meals that never disappoints. A few reader tips worth stealing:
- Add grilled chicken, shrimp, or crispy chickpeas to make it a light dinner salad.
- Swap in spinach or romaine for arugula if you want a milder green.
- Want more fruit? Try tossing in blueberries, mandarin oranges, or even thin peach slices. (Then follow up with a sweet fruit salad with summer stone fruit flavors.)
- Like it sweeter? Skip the garlic in the dressing.
Pair it with a vibrant and nutritious summer salad pairing like this honey sweet potato number or serve it alongside a cool and creamy strawberry treat to pair with salad meals like strawberry dole whip.
Printable Recipe Card
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Strawberry Crunch Salad with Champagne Vinaigrette
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fruity, crunchy, creamy, and tangy—this Strawberry Crunch Salad with Champagne Vinaigrette is your new summer go-to. Packed with fresh strawberries, creamy avocado, candied almonds, and a dreamy vinaigrette, it’s a picnic-perfect favorite.
Ingredients
- 5 oz arugula or spring mix
- 1 cup fresh strawberries, quartered
- 1 avocado, chopped
- ½ cup candied almonds
- ¼ cup roasted salted pistachios
- ⅓ cup crumbled goat cheese or feta
- 2 tbsp champagne vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, minced (optional)
- ⅓ cup olive oil
- Salt and pepper, to taste
Instructions
- To candy almonds, cook ½ cup sliced almonds and 2 tbsp sugar in a nonstick skillet over medium heat, stirring constantly until sugar melts and almonds are golden (4–5 minutes). Spread on parchment to cool.
- In a bowl or jar, whisk champagne vinegar, lemon juice, honey, Dijon, and garlic. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- In a large bowl or platter, layer arugula, strawberries, avocado, pistachios, and candied almonds.
- Top with goat cheese crumbles.
- Drizzle with vinaigrette just before serving and toss lightly.
Notes
To make it a main dish, add grilled chicken or crispy chickpeas. Swap greens as desired—spinach, romaine, or spring mix all work. For a sweeter dressing, skip garlic and increase honey.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: –
- Sugar: –
- Sodium: –
- Fat: –
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: –
- Fiber: –
- Protein: –
- Cholesterol: –
Final Thoughts
Whether you’re hosting a spring brunch, packing for a picnic, or just craving something pretty on a plate, this Strawberry Crunch Salad with Champagne Vinaigrette hits all the right notes. It’s light, flavorful, and just fancy enough to impress—even if you’re just making lunch for yourself between Zoom meetings.
And hey, if there’s dessert in your future (and there should be), go ahead and whip up an Easter egg fruit pizza or a chilled indulgent strawberry dessert while you’re at it.
Because salad first, sweets after. That’s balance, baby.
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