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This strawberry crunch salad has become my go-to summer lunch when I want something that feels both indulgent and nourishing. The combination of sweet, tangy, and savory elements creates a perfect harmony that makes ordinary salad extraordinary.
I first created this salad for a springtime brunch with friends, and it's been requested at every gathering since. Even my salad-skeptical partner asks for it regularly, which tells you everything you need to know about its deliciousness.
Ingredients
- Slivered almonds: Coated in caramelized sugar creates the addictive crunch element that elevates this from ordinary salad to something special
- Arugula: Provides a peppery base that stands up beautifully to the sweet components
- Fresh strawberries: Bring seasonal sweetness; look for deeply red berries with no white shoulders for the best flavor
- Ripe avocado: Adds creamy richness and healthy fats that make the salad satisfying as a meal
- Goat cheese: Contributes tangy creaminess that balances the sweet elements perfectly
- Roasted salted pistachios: Add another layer of crunch and a beautiful color contrast
- Champagne vinegar: In the dressing provides subtle acidity without overwhelming the delicate flavors
Step-by-Step Instructions
- Caramelize the almonds:
- Heat your nonstick skillet over medium heat and add the almonds with sugar. This transformation is magical but requires vigilance. Stir constantly for 6 to 8 minutes until the sugar melts into a golden caramel coating. Watch carefully as they can burn in seconds. The result should be glossy almonds with a sweet shell.
- Prep the greens and toppings:
- Toss your arugula with a light seasoning of salt and pepper in your largest salad bowl. This pre-seasoning step ensures the greens themselves have flavor, not just the toppings. Add your quartered strawberries, chopped avocado, crumbled goat cheese, and pistachios.
- Finish and serve:
- Break apart your cooled candied almonds into smaller pieces if needed and scatter them throughout the salad. Drizzle your homemade champagne vinaigrette over everything and toss gently to coat everything evenly without bruising the delicate ingredients.
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The candied almonds are truly the star for me. I discovered them years ago when looking for a way to add interest to salads, and now I make extra batches just for snacking. My nephew once ate an entire container of them before dinner, proving they're irresistible to even the pickiest eaters.
Seasonal Adaptations
This salad framework works beautifully year-round with seasonal substitutions. In late summer, swap strawberries for ripe peaches or nectarines. Fall calls for sliced pears and a sprinkle of dried cranberries. Winter can feature blood oranges or ruby red grapefruit segments. The key is maintaining the balance between sweet, tangy, crunchy, and creamy elements.
Make Ahead Tips
While this salad is best assembled just before serving, nearly every component can be prepared ahead of time. The candied almonds will stay crunchy for up to a week in an airtight container. The dressing can be made 5 days ahead and stored in the refrigerator. Just bring it to room temperature and shake well before using. You can even wash and dry the arugula and store it with a paper towel in a container for 2 to 3 days.
Serving Suggestions
This versatile salad pairs wonderfully with grilled proteins for a complete meal. Try it alongside herb-marinated grilled chicken, simple roasted salmon, or even a perfectly seared steak. For a vegetarian meal, add some quinoa or farro directly to the salad for extra substance. I love serving this with a chilled glass of rosé or sparkling water with fresh mint and strawberry slices.
Frequently Asked Questions
- → How do I make the sugared almonds?
Place almonds in a nonstick skillet with sugar over medium heat. Stir until the sugar melts and coats the almonds evenly, about 6 to 8 minutes. Be cautious as they can burn quickly. Let them cool on parchment paper, then break apart if clumped.
- → Can I use a different cheese instead of goat cheese?
Yes, you can substitute goat cheese with feta, gorgonzola, or even crumbled blue cheese for a similar tangy flavor.
- → What other greens can I use instead of arugula?
Spinach, kale, or mixed salad greens can be used as alternatives to arugula if desired.
- → Can I make the dressing ahead of time?
Absolutely! The champagne vinaigrette can be made in advance and stored in the fridge for up to one week. Just whisk it again before using.
- → What’s the best way to store leftovers?
If storing leftovers, keep the dressing separate from the salad ingredients to avoid sogginess. Combine and toss just before serving.