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Every bite of this colorful salad is packed with juicy strawberries, creamy avocado, crispy greens, bold tangy goat cheese, and crunchy pistachios and candied almonds. It's my lunch favorite especially when spring hits, and I serve it to friends who can't get enough of the mix of flavors and fun textures.
The first time I made this for a group, it vanished before I even sat down. People raved about the sweet, salty, creamy, and tangy mix. My parents still bug me for it every spring.
Tasty Ingredients
- Roasted salted pistachios: Brings that salty bite and crunch. They’re best when the green inside pops with color and they're freshly roasted.
- Goat cheese: Gives a creamy, zingy, and salty melt. Grab a soft log—plain or herbed works great.
- Avocado: Makes everything richer and adds good-for-you fats. Pick one that’s just barely soft, not squishy.
- Strawberries: Super sweet and ripe ones taste the best. Choose berries that look glossy and deeply red.
- Arugula greens: These punchy greens bring peppery notes. Go for crisp leaves with no wilted bits.
- Sugar: Needed to caramelize the almonds for that sweet crunch. White granulated does the trick.
- Sliced or slivered almonds: The star of the candied crunch. Make sure yours are crisp and don’t smell stale.
How to Whip Up the Champagne Vinaigrette
- Champagne vinegar: Gives the dressing a gentle, fresh tang. Pick a mellow one so it’s not too sharp.
- Olive oil: For a silky dressing, you want extra virgin for fruity flavor. Choose a freshly bottled one if you can.
- Kosher salt and black pepper: Brings everything together, seasoning-wise.
- Garlic: Zesty and bold. Use a freshly minced piece, not dried or pre-chopped.
- Dijon mustard: Adds creamy, spicy zing and helps mix it all up. Go for a smooth, creamy Dijon.
- Honey: Blends out the sharpness with gentle sweetness. Local honey gives really nice flavor.
- Lemon juice: A squeeze of fresh lemon gives that little punch you want.
Easy Steps to Make It
- Top and Serve:
- Wait until you’re ready to eat, then pour vinaigrette evenly over your salad. Give it all a gentle toss for a light coat, then dig in for the crunchiest results.
- Whisk Up the Vinaigrette:
- Add champagne vinegar, honey, Dijon, lemon juice, garlic, salt, and pepper to a big bowl. Slowly pour in your olive oil and whisk until it turns glossy and creamy.
- Mix the Fresh Stuff:
- Grab a large bowl, season arugula with some salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and the cooled candied almonds.
- Candy the Almonds:
- Toast almonds with sugar in a nonstick pan on medium, stirring till the sugar melts and coats them—about 6-8 minutes—then right away spread onto parchment to cool and break up.
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If I ever had to pick, goat cheese is always the thing I look forward to in this mix. Its zing and softness are perfect with strawberries and nuts. When I was a kid, my mom would sneak in extra goat cheese for me—those little surprises made it extra special. The first time you crunch into those sweet almonds, it's a treat worth sharing stories about.
How to Store It
Eat this soon after making it so you get the best crunch. If you've got leftovers, stash the salad base in a container away from the dressing and nuts (they stay good for a couple days). The vinaigrette will keep in a jar in the fridge for up to a week. Candied almonds are fine at room temp in a jar for three or four days.
Swapping Ingredients
No arugula? Try spring greens or baby spinach. No goat cheese? Feta gives you slightly firmer texture. Out of almonds? Pecans or walnuts do the job too. Can’t track down champagne vinegar? White wine vinegar’s a solid backup for that hint of sharpness.
How to Serve
This salad shines next to pretty much any brunch spread, or you can pile grilled shrimp or chicken on top to make it a full meal. It’s awesome for potlucks, barbecues, or picnics. Serve it with crunchy bread and a cold glass of white wine and you’re all set.
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How This Salad Came to Be
This salad brings the sunshine with its combo of sweet fruits, creamy cheese, crunchy nuts, and bright spring greens—kind of a twist on old-school French and California cooking. My spin came after I tasted something similar at a farm stand and decided I needed to make my own version at home.
Frequently Asked Questions About Recipes
- → Why does this have such a good crunch?
It's thanks to roasted pistachios and those sweet, caramelized almonds that give every bite more texture.
- → Any swaps for goat cheese I can try?
Sure, grab some feta or blue cheese if you want something a little different—both give that nice creamy kick.
- → Best way to get those almonds candied?
Just toss almonds and sugar in a nonstick pan, heat, and stir till the sugar's melted and nuts look golden and shiny.
- → How to keep avocado from turning brown?
Squeeze some lemon juice over the avocado or mix it in just before eating for the best look and texture.
- → How long will I be able to use the champagne vinaigrette?
Pop it in a covered container in your fridge and you're good for up to a week.