Crunchy Strawberry Arugula Salad

This strawberry crunch salad combines sweet berries with peppery arugula and creamy avocado for an explosion of summer flavors. The candied almonds add a sweet crackle that transforms this from an ordinary salad into something truly special.

I first made this salad for a garden party last summer and it disappeared before any other dish. Now I keep candied almonds on hand just so I can throw this together whenever strawberries look particularly irresistible at the market.

Ingredients

• Slivered almonds: these transform into crunchy candy bites that elevate the entire salad
• Sugar: creates that irresistible caramelized coating on the almonds
• Arugula greens: provides a peppery backbone that balances the sweet elements
• Fresh strawberries: look for bright red berries with no white shoulders for the sweetest flavor
• Avocado: adds creamy richness choose ones that yield slightly to gentle pressure
• Goat cheese: brings tangy creaminess that complements the sweet strawberries beautifully
• Roasted salted pistachios: their nutty crunch and salt contrast the sweet elements
• Champagne vinegar: offers a delicate acidity without overwhelming the berries
• Lemon juice: brightens everything with fresh citrus notes
• Honey: balances the acid in the dressing with natural sweetness
• Dijon mustard: helps emulsify the dressing and adds subtle complexity
• Fresh garlic: one small clove provides just enough aromatic punch without overpowering

Step-by-Step Instructions

Candy the Almonds:

Heat almonds in a nonstick skillet over medium heat then add sugar. Stir constantly for 6 to 8 minutes until the sugar melts and coats the almonds with a golden caramel. This requires your full attention as they can burn in seconds. Transfer immediately to parchment paper to cool and harden.

Prepare the Fresh Ingredients:

Wash and quarter strawberries cutting larger ones into smaller pieces for easier eating. Dice avocado into 3/4 inch chunks just before assembling to prevent browning. Roughly chop pistachios if not already prepared.

Make the Champagne Vinaigrette:

Whisk together vinegar honey lemon juice dijon mustard grated garlic salt and pepper in a bowl. While continuously whisking slowly stream in the olive oil until the dressing emulsifies into a smooth mixture. The slow addition is crucial for proper emulsification.

Assemble the Salad:

Place arugula in a large bowl and season with a pinch of salt and pepper. This simple step seasons the greens themselves not just the dressing. Add strawberries avocado goat cheese pistachios and broken candied almonds. Drizzle with just enough dressing to lightly coat ingredients and toss gently to combine.

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The champagne vinaigrette is the secret weapon in this recipe. I discovered it while trying to create something special for my daughter's graduation lunch and now we use it on practically everything from grain bowls to grilled vegetables.

Make Ahead Tips

This salad is best assembled just before serving but several components can be prepared in advance. The candied almonds will stay crunchy for up to two weeks in an airtight container. The dressing can be made up to seven days ahead and stored in the refrigerator. Simply bring it to room temperature and shake well before using.

Simple Substitutions

While this recipe shines with the ingredients listed you can easily adapt it based on what you have available. Baby spinach works beautifully in place of arugula for a milder flavor profile. Feta cheese can substitute for goat cheese if you prefer. Blueberries or raspberries can replace or complement the strawberries for variety.

Serving Suggestions

Serve this vibrant salad as a light lunch with a slice of crusty bread or turn it into a complete dinner by adding grilled chicken shrimp or even a perfectly cooked salmon fillet. For a beautiful presentation consider serving on a large platter rather than a bowl so all the colorful ingredients can be showcased.

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The Science of Candied Nuts

The transformation of plain almonds into crunchy candy morsels happens through caramelization. As sugar heats it first melts then begins to break down chemically developing complex flavors and that amber color. The key is maintaining the right temperature around 340°F where caramelization occurs without burning. This is why constant attention and movement in the pan is essential.

Frequently Asked Recipe Questions

→ Can I make the candied almonds ahead of time?

Yes! The candied almonds can be prepared up to a week in advance. Store them in an airtight container at room temperature. Just be careful when making them as the sugar can burn quickly if left unattended.

→ What can I substitute for goat cheese?

If you don't enjoy goat cheese, try feta for a similar tangy flavor, or use burrata for a creamier option. For dairy-free alternatives, avocado provides creaminess, or you could try a plant-based cheese substitute.

→ How long does the champagne vinaigrette last?

The homemade champagne vinaigrette will keep well in a sealed container in the refrigerator for up to one week. Shake or whisk before using as it may separate when stored.

→ Can I prepare this salad in advance for a party?

For best results, prepare the components separately and assemble just before serving. You can wash and dry the arugula, make the dressing, prepare the candied almonds, and chop the pistachios ahead of time. Wait to cut the strawberries and avocado until ready to serve to prevent browning.

→ What can I use instead of champagne vinegar?

If you don't have champagne vinegar, white wine vinegar makes an excellent substitute. Apple cider vinegar or rice vinegar can also work, though they'll add slightly different flavor profiles to the dressing.

→ How can I turn this into a complete meal?

To make this salad a heartier main course, add grilled chicken, salmon, or shrimp for protein. For vegetarian options, add quinoa, chickpeas, or lentils to increase the protein content while maintaining the salad's fresh appeal.