Description
This Strawberry Crunch Salad features a delightful blend of fresh arugula, sweet strawberries, creamy avocado, and tangy goat cheese, all topped with crunchy caramelized almonds and pistachios. Tossed in a zesty champagne vinaigrette, this salad offers a perfect balance of flavors and textures, making it a refreshing and elegant dish perfect for any occasion.
Ingredients
Scale
Caramelized Almonds
- â…” cup sliced or slivered almonds
- 3 tablespoons sugar
Salad
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
- â…“ cup roasted salted pistachios, chopped
Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- ½ cup olive oil
Instructions
- Caramelize Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all of the almonds evenly. This process takes about 6 to 8 minutes. Be sure to watch closely as the sugar can burn quickly.
- Cool Almonds: Transfer the caramelized almonds onto a piece of parchment paper to cool. Once cooled, break them into pieces if they have clumped together.
- Make Champagne Vinaigrette: In a large bowl, combine the champagne vinegar, honey, lemon juice, Dijon mustard, freshly grated garlic, and a pinch of salt and pepper. Whisk these ingredients together thoroughly.
- Emulsify Dressing: Slowly stream in the olive oil while constantly whisking until the vinaigrette is emulsified and well combined. Store any leftover vinaigrette in the refrigerator for up to one week.
- Prepare Salad Base: In a large bowl, toss the arugula greens with a pinch of salt and pepper to season lightly.
- Add Salad Ingredients: Add the quartered or chopped strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and the cooled caramelized almonds to the bowl with arugula.
- Dress and Toss: Drizzle the prepared champagne vinaigrette over the salad. Toss everything well to ensure the ingredients are evenly coated.
- Serve: Serve the salad immediately to enjoy its fresh flavors and crunchy textures at their best.
Notes
- Keep a close eye on the caramelizing almonds to prevent burning.
- The vinaigrette can be made ahead and stored in the refrigerator for up to one week.
- Use fresh, ripe strawberries and avocados for the best flavor and texture.
- If you prefer a different nut, you can substitute pistachios with walnuts or pecans.
- This salad is best served immediately after dressing to maintain the crunchiness of the nuts and freshness of the greens.
