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Strawberry Crunch Salad in ceramic bowl with goat cheese and nuts
ChefMaster Emily

Strawberry Crunch Salad with Champagne Vinaigrette

This Strawberry Crunch Salad with Champagne Vinaigrette bursts with fresh strawberries, creamy cheese, and crunchy nuts tossed in a tangy-sweet vinaigrette. Light yet satisfying, it's perfect for lunch or as a showstopping side for any summer gathering.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups mixed greens baby spinach, arugula, or spring mix
  • 1 cup fresh strawberries sliced
  • 1/4 cup candied pecans or walnuts chopped
  • 1/4 cup goat cheese or feta crumbled
  • 1/4 red onion thinly sliced
  • 1 avocado optional, sliced
Champagne Vinaigrette
  • 2 tbsp champagne vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt and pepper to taste

Equipment

  • Skillet
  • Mixing Bowl
  • Jar or Whisk

Method
 

  1. Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, if using raw. Let cool.
  2. In a jar or bowl, whisk together champagne vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
  3. In a large bowl, layer the mixed greens, sliced strawberries, red onion, and avocado if using.
  4. Sprinkle crumbled goat cheese and candied nuts over the salad.
  5. Drizzle the vinaigrette over the salad and gently toss just before serving.

Notes

Keep the components separate if prepping ahead. The vinaigrette can be stored in the fridge for up to a week. Add grilled chicken or shrimp to turn it into a main dish.