If you are on the hunt for a salad that bursts with fresh, vibrant flavors and textures in every bite, look no further than this Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe. It’s a dazzling celebration of peppery arugula, sweet and juicy strawberries, creamy goat cheese, and crunchy, caramelized almonds tossed in a bright, tangy champagne vinaigrette. Whether you’re entertaining guests or just craving a colorful, nourishing meal, this salad effortlessly steals the show with its balance of richness, sweetness, and a hint of zest. Trust me, once you try this recipe, it will quickly become a favorite in your recipe box for any occasion.
Ingredients You’ll Need
Gathering simple but thoughtfully selected ingredients is key to crafting the perfect Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe. Each ingredient plays a vital role—offering freshness, crunch, creaminess, or tangy brightness to elevate every forkful.
- Sliced or slivered almonds: Toasted with sugar to create delightful candied crunch and sweetness.
- Sugar: Helps caramelize the almonds, adding a shiny, flavorful coating.
- Arugula greens: Peppery and vibrant, arugula forms the salad’s fresh green base.
- Strawberries: Fresh and juicy, strawberries add beautiful color and natural sweetness.
- Avocado: Creamy chunks balance the salad’s tart and crunchy elements perfectly.
- Goat cheese: Adds a tangy, soft creaminess that pairs wonderfully with both fruit and nuts.
- Roasted, salted pistachios: For another layer of nutty crunch and subtle saltiness.
- Champagne vinegar: The star ingredient of the vinaigrette, giving bright acidity.
- Fresh lemon juice: Enhances the vinaigrette with zesty citrus freshness.
- Honey: Adds gentle sweetness to balance the acidity in the dressing.
- Dijon mustard: Brings subtle sharpness and helps emulsify the vinaigrette.
- Garlic clove: Freshly grated for a touch of aromatic depth.
- Kosher salt and pepper: Essential seasonings to amplify all flavors.
- Olive oil: Smooths and melds the vinaigrette ingredients into a luscious dressing.
How to Make Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe
Step 1: Toast the Almonds
Begin by gently toasting the sliced or slivered almonds with sugar in a nonstick skillet over medium heat. This step transforms the almonds into candied crunchy gems that add a sweet, caramelized texture to the salad. Stir frequently for 6 to 8 minutes, ensuring each almond is evenly coated with melted sugar but not burnt. Once golden and fragrant, transfer the almonds to parchment paper to cool completely—they will harden into a satisfying crunch.
Step 2: Prepare the Champagne Vinaigrette
While the almonds cool, whisk together champagne vinegar, freshly squeezed lemon juice, honey, Dijon mustard, grated garlic, kosher salt, and pepper in a bowl or jar. Then slowly drizzle in olive oil while whisking vigorously to create a smooth, glossy vinaigrette. This bright and tangy dressing is what will tie all the salad components together and truly make your taste buds sing.
Step 3: Assemble the Salad
Grab a large bowl and toss together peppery arugula, chopped strawberries, creamy avocado pieces, tangy crumbled goat cheese, and crunchy roasted pistachios. This fun mix of flavors and textures starts building the inviting base of your Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe. Don’t add the candied almonds just yet—wait until they’ve fully cooled.
Step 4: Dress and Toss
Once your almonds are cool and perfectly crunchy, add them to the bowl. Drizzle the freshly made champagne vinaigrette over everything, then gently toss the salad until each bite is evenly coated with the flavorful dressing. Be careful not to bruise the delicate arugula leaves; a light toss is all it takes. For extra flair, sprinkle a few more chopped pistachios or a little extra goat cheese on top before serving.
How to Serve Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe
Garnishes
Add visual appeal by topping your salad with a few whole strawberries or sprigs of fresh herbs like mint or basil. A gentle drizzle of vinaigrette on the plate or a small wedge of lemon on the side encourages diners to customize the brightness to their liking. These simple touches elevate the presentation from everyday to gorgeous.
Side Dishes
This salad plays beautifully alongside grilled chicken, seared salmon, or even a light pasta dish. Its lively flavors make it ideal for a summer lunch or as a vibrant side on a festive dinner table. Pairing it with rustic bread or a chilled white wine truly rounds out the meal experience.
Creative Ways to Present
For a special occasion, serve this salad in clear glass bowls or on a stylish wooden board for a rustic flair. You can also layer it in parfait glasses for an elegant appetizer. Using edible flowers or colored microgreens as an extra garnish adds a feast-for-the-eyes element that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe, store it in an airtight container in the refrigerator. It’s best to keep the salad and dressing separate if possible to prevent sogginess. Use within one to two days for maximum freshness and crunch.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate greens, creamy avocado, and vinaigrette components. Additionally, freezing would ruin the crisp texture of the candied almonds and pistachios. For this reason, it’s recommended to prepare only what you plan to eat immediately.
Reheating
Since this salad is served cold and full of fresh ingredients, reheating is not recommended. If you want a warm salad, consider making the dressing and nuts ahead, then assembling just before serving to keep flavors at their peak.
FAQs
Can I substitute the arugula with other greens?
Absolutely! While arugula provides a lovely peppery bite, you can use spinach, mixed baby greens, or even kale if you prefer a milder or more robust green base. Just keep in mind that changes might slightly alter the overall flavor balance.
How can I make this salad vegan?
To make this recipe vegan-friendly, simply omit the goat cheese or replace it with a plant-based cheese alternative. Double the amount of nuts or add seeds like pumpkin or sunflower for extra texture and protein.
Is there a way to speed up the candied almond process?
If you’re in a hurry, you can use pre-candied almonds from the store, but homemade candied almonds truly bring a fresh, sweet crunch that’s hard to beat. A quick toss in a hot skillet with sugar usually takes under 10 minutes and is well worth the wait.
Can I make the vinaigrette ahead of time?
Yes! The champagne vinaigrette can be made a day in advance and stored in the refrigerator. Just give it a good whisk or shake before drizzling it over the salad to bring everything back together.
What other nuts can I use instead of pistachios?
Pecans, walnuts, or toasted cashews are fantastic alternatives to pistachios. Feel free to swap or mix nuts based on your preference or what you have on hand for crunch and nutty flavor.
Final Thoughts
This Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe is one of those rare dishes that excites your palate while feeling refreshingly light and wholesome. Its blend of sweet, salty, creamy, and tangy elements delivers an enticing complexity that’s truly unforgettable. I wholeheartedly encourage you to give this salad a try; it’s perfect for brightening up any meal or impressing guests with minimal fuss. Happy salad making!
Print
Strawberry Arugula Salad with Candied Almonds, Goat Cheese, and Champagne Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Strawberry Crunch Salad Celebration featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy candied almonds with a zesty champagne vinaigrette. Perfect for a light lunch or elegant side salad.
Ingredients
For the Salad:
- â…” cup sliced or slivered almonds
- 3 tbsp sugar
- 10 oz arugula greens
- 8 oz strawberries, hulled and chopped or quartered
- 1 avocado, chopped
- 2 oz crumbled goat cheese
- â…“ cup roasted, salted pistachios, chopped
For the Champagne Vinaigrette:
- 3 tbsp champagne vinegar
- Juice of ½ lemon
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt & pepper
- ½ cup olive oil
Instructions
- Toast the Almonds: In a nonstick skillet over medium heat, combine the sliced or slivered almonds with sugar. Stir frequently to prevent burning and cook for 6-8 minutes until the sugar melts and coats the almonds, forming a candied crunchy texture. Transfer the almonds to parchment paper to cool completely.
- Make the Vinaigrette: In a bowl or jar, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. While whisking, slowly drizzle in the olive oil to emulsify and create a smooth, well-combined vinaigrette.
- Assemble the Salad: In a large mixing bowl, combine the arugula greens, chopped strawberries, chopped avocado, crumbled goat cheese, and chopped roasted salted pistachios. Add the cooled candied almonds on top.
- Dress and Toss: Drizzle the prepared champagne vinaigrette over the assembled salad just before serving. Toss gently to distribute the dressing evenly and to coat all the ingredients. Optionally, garnish with extra pistachios or goat cheese for added texture and flavor.
Notes
- Be sure to stir the almonds constantly when toasting to prevent burning.
- Use ripe but firm strawberries and avocado for best texture in the salad.
- Allow the candied almonds to cool fully so they maintain their crunch in the salad.
- This salad is best served immediately after dressing to preserve freshness and crunch.
- You can substitute honey with agave nectar for a vegan option, but note the diet classification would change accordingly.
