If you love vibrant, fresh flavors with a delightful crunch in every bite, the Strawberry Crunch Salad with Toasted Pistachios and Almonds Recipe is an absolute must-try. This salad brings together peppery arugula, juicy strawberries, creamy avocado, tangy goat cheese, and a perfectly balanced dressing, all topped off with toasted nuts that add the crunch and nutty aroma you won’t forget. It’s a brilliant way to celebrate spring or summer produce, making your salad bowl come alive with color, texture, and irresistible taste.
Ingredients You’ll Need
Simple ingredients can make a spectacular dish, and each one here plays an essential role in the overall flavor and texture of this salad. From the peppery bite of fresh arugula to the creamy richness of avocado and the delicate sweetness brought by strawberries and honey, every component is thoughtfully chosen.
- 10 ounces arugula greens: Provides a peppery, slightly bitter base that balances the sweetness of the fruit.
- 8 ounces strawberries (hulled and quartered or chopped): Offers juicy bursts of sweetness and beautiful color contrast.
- 1 avocado (chopped): Adds a creamy texture that softens the crunch and ties flavors together.
- 2 ounces crumbled goat cheese: Delivers a tangy creaminess that complements both fruit and greens.
- ⅓ cup roasted (salted) pistachios, chopped: Adds a rich, slightly salty crunch that’s unique and aromatic.
- â…” cup sliced or slivered almonds: Toasted with sugar, they bring a sweet crunchiness that is absolutely addictive.
- 3 tablespoons sugar: Used for caramelizing the almonds, giving them a glossy, sweet coating.
- 3 tablespoons champagne vinegar: Provides a bright acidity to cut through the richness and sweet flavors.
- ½ lemon (juiced): Adds fresh citrus zing that lifts the entire salad.
- 2 tablespoons honey: Sweetens the dressing naturally, balancing the vinegar and mustard.
- 1 teaspoon Dijon mustard: Brings a gentle warmth and depth to the dressing.
- 1 garlic clove (freshly grated): Adds subtle pungency without overpowering the salad.
- Pinch kosher salt and pepper: Season to taste, enhancing all the ingredients.
- ½ cup olive oil: Creates a smooth, luscious dressing that coats everything beautifully.
How to Make Strawberry Crunch Salad with Toasted Pistachios and Almonds Recipe
Step 1: Toast the Almonds
Start by heating a nonstick skillet over medium heat. Add the sliced almonds and sugar, stirring frequently for about 6 to 8 minutes. You’ll notice the almonds turning golden and becoming beautifully caramelized. This step is a game changer because the toasted almonds add that signature crunch and subtle sweetness that makes this salad so special. Once toasted, spread them on parchment paper to cool—this keeps them crisp.
Step 2: Combine the Fresh Ingredients
In a large bowl, place the fresh arugula and season lightly with salt and pepper. Toss to distribute the seasoning evenly. Add your hulled, quartered strawberries, chopped avocado, tangy crumbled goat cheese, the roasted pistachios, and those now-cool toasted almonds. Mixing these vibrant ingredients together ensures every bite will be a fantastic balance of flavor, texture, and color.
Step 3: Whisk Together the Dressing
In a separate bowl, whisk together the champagne vinegar, honey, fresh lemon juice, Dijon mustard, and freshly grated garlic. Season with a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies into a smooth, glossy mixture. This dressing is light but packed with brightness and just the right amount of tang and sweetness to complement the salad.
Step 4: Dress and Toss the Salad
Pour the dressing over your salad ingredients. Use gentle tossing motions to coat everything evenly without bruising the delicate strawberries and avocado. You want a light, irresistible coating of dressing that enhances without drowning the fresh produce. Serve immediately to enjoy that perfect crunch and freshness.
How to Serve Strawberry Crunch Salad with Toasted Pistachios and Almonds Recipe
Garnishes
If you want to add a little extra flair, consider sprinkling additional chopped pistachios or a few extra crumbles of goat cheese on top just before serving. Fresh mint leaves can bring a refreshing note. A light drizzle of balsamic glaze can also elevate the visual appeal and add another layer of sweet complexity.
Side Dishes
This salad pairs beautifully with light dishes such as grilled chicken, seared salmon, or even a simple crusty baguette. Its fresh and crisp elements make it a perfect complement alongside proteins that are simply seasoned, so the salad can shine feature center stage.
Creative Ways to Present
Serve this salad in a large wooden bowl for rustic charm or plate individual servings on chilled plates for a refined touch. Layering the strawberries and nuts atop the greens instead of tossing can turn it into a stunning, restaurant-quality presentation that’s visually irresistible.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, keep the salad and dressing separate if possible. Store the salad components in an airtight container in the refrigerator for up to one day. Add the dressing only when you’re ready to serve again to keep the ingredients crisp and fresh.
Freezing
Because this salad relies heavily on fresh ingredients and nuts that lose their crunch when thawed, freezing is not recommended. Fresh strawberries and avocados do not hold up well under freezing and thawing processes.
Reheating
This salad is best enjoyed fresh and cold, so reheating is not advised. The flavors and textures are at their peak immediately after preparation, making it a perfect fresh dish rather than a leftover to reheat.
FAQs
Can I substitute the arugula with another green?
Absolutely! While arugula’s peppery bite adds character, baby spinach or mixed greens can work well if you prefer a milder base. Just keep in mind that the flavor profile will change slightly.
Is it possible to make this salad vegan?
Yes, simply swap the goat cheese for a vegan cheese alternative or omit the cheese entirely. The nuts and dressing still keep the salad flavorful and satisfying.
How can I toast nuts without sugar?
To toast nuts without sugar, simply place them in a dry skillet over medium heat, stirring often until they become fragrant and slightly golden, about 5 to 7 minutes. This keeps the natural nutty flavors upfront.
What other fruits could I add if I don’t have strawberries?
Blueberries, raspberries, or sliced peaches all make great substitutes. Choose fruits that are sweet and slightly tart to maintain the salad’s refreshing balance.
Can I prepare the dressing in advance?
Yes! The dressing can be made a day ahead and stored in the refrigerator in a sealed container. Just whisk it again before drizzling over your salad to reincorporate ingredients.
Final Thoughts
If you’re looking for a salad that feels fresh, fun, and unexpectedly delightful, I can’t recommend the Strawberry Crunch Salad with Toasted Pistachios and Almonds Recipe enough. It’s perfect for impressing guests or adding a splash of excitement to your weeknight meals. The harmony of sweet, tart, creamy, and crunchy elements comes together effortlessly. Trust me, once you try it, this salad might just become a new favorite that you’ll want to revisit again and again.
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Strawberry Crunch Salad with Toasted Pistachios and Almonds Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Strawberry Crunch Salad combining peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy toasted almonds and pistachios, all tossed in a zesty honey-Dijon vinaigrette. Perfect for a light lunch or a delightful side dish.
Ingredients
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
- â…” cup sliced or slivered almonds
- 3 tablespoons sugar
Dressing
- 3 tablespoons champagne vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Toast the almonds: In a nonstick skillet over medium heat, toast the sliced almonds with sugar for 6 to 8 minutes, stirring frequently until they are coated and golden brown. Transfer the toasted almonds onto parchment paper and let them cool completely to retain their crunch.
- Assemble the salad: In a large bowl, combine the arugula greens with a pinch of salt and pepper. Add in the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled toasted almonds. Gently toss to mix the ingredients.
- Prepare the dressing: In a separate bowl, whisk together the champagne vinegar, honey, freshly squeezed lemon juice, Dijon mustard, grated garlic, and a pinch of salt and pepper. While whisking continuously, slowly drizzle in the olive oil until the dressing is well emulsified and combined.
- Dress and serve: Drizzle the prepared dressing over the salad mixture. Toss gently to evenly coat all the ingredients. Serve immediately for the freshest taste and optimal texture.
Notes
- To keep the salad fresh and crunchy, add the dressing just before serving.
- You can substitute pistachios with walnuts or pecans if preferred.
- For a vegan version, omit goat cheese or replace it with a dairy-free cheese alternative.
- Adjust sugar in the almond toast to your preferred sweetness level or try honey as a substitute.
- Use freshly grated garlic for the best flavor impact in the dressing.
