I’m thrilled to share my Strawberry Crunch Salad with Champagne Vinaigrette, one of my top Spring Eats that had guests asking for the recipe.
I love how this Strawberry Crunch Salad with Champagne Vinaigrette shows up when I need something that feels special but isnt complicated. A handful of fresh strawberries and a sprinkle of sliced almonds give it that unexpected crunch and a bright snap that makes you pause, like huh what is this gonna do next.
I keep reaching for it as a Weeknight Salad because it somehow reads fancy without trying too hard, and it also slides perfectly into my rotation of Healthy Salad Side Dishes. It’s a little cheeky, a little messy, and honestly kind of addictive.
Ingredients
- Strawberries: bright sweet with tartness, packed with vitamin C and fibre.
- Mixed salad greens: light leafy base, low calorie, adds fibre and iron.
- Goat cheese: creamy tangy, adds protein and fat, salty rich contrast.
- Sliced almonds: toasted crunch, healthy fats and protein, nutty flavor.
- Crunchy chow mein noodles: crisp texture, mostly carbs, fun salty crunch.
- Champagne vinegar: bright acidic bite, lifts strawberries, adds delicate tang.
- Extra virgin olive oil: fruity smooth fat, heart healthy, balances vinegar.
- Honey or maple syrup: natural sweetener, pairs with berries, adds caramel notes.
- Shallot: mild oniony bite, gives savory depth, small amount goes far.
Ingredient Quantities
- 6 to 8 cups mixed salad greens spring mix or baby lettuce
- 1 lb fresh strawberries hulled and sliced
- 4 oz crumbled goat cheese or feta
- 1 small red onion thinly sliced
- 1 cup sliced almonds toasted
- 1 cup crunchy chow mein noodles or crispy wonton strips
- 2 tablespoons fresh basil or mint chopped optional
- For the champagne vinaigrette
- 3 tablespoons champagne vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoons honey or maple syrup
- 1 small shallot minced
- salt and freshly ground black pepper to taste
- 1 teaspoon poppy seeds optional
How to Make this
1. Toast the almonds in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly golden, about 4 to 6 minutes; transfer to a plate to cool so they dont keep cooking.
2. Whisk together the champagne vinegar, Dijon mustard, minced shallot, honey or maple syrup, a pinch of salt and several grinds of black pepper in a bowl or shake them in a jar, then slowly whisk in the olive oil until the dressing is emulsified; stir in poppy seeds if using and taste, add more honey, salt or pepper as needed.
3. Hull and slice the strawberries, thinly slice the red onion; if the onion is too sharp soak the slices in cold water for 5 minutes then drain to mellow the bite.
4. Rinse and spin the mixed salad greens well and chill briefly if you like a crisper salad, pat them dry so the vinaigrette clings better.
5. In a large bowl combine the greens, sliced strawberries, most of the toasted almonds (reserve a handful for garnish), and thinly sliced red onion.
6. Crumble the goat cheese or feta and scatter about two thirds of it over the salad, save the rest for topping so you get nice bites of cheese on top.
7. Add the chopped basil or mint if using, then drizzle about half the vinaigrette over the salad and gently toss with tongs until everything is lightly coated; you can add more dressing to taste but dont overdress or it will go soggy.
8. Just before serving, sprinkle the crunchy chow mein noodles or crispy wonton strips on top along with the reserved almonds and remaining cheese so the salad stays crunchy.
9. Serve immediately, but if you need to make it ahead keep the dressing, crunchy noodles and cheese separate and assemble at the last minute for best texture.
Equipment Needed
1. Dry skillet (10 in or similar) for toasting the almonds
2. Cutting board for strawberries and onion
3. Chef knife for hulling and slicing fruit and chopping herbs
4. Mixing bowl or large salad bowl for combining greens and toppings
5. Whisk or small jar with tight lid to emulsify the vinaigrette (grab a jar if you dont wanna whisk)
6. Measuring spoons and 1/4 or 1/3 cup measuring cup for the dressing ingredients
7. Salad spinner or clean kitchen towels to dry the greens so the dressing sticks better
8. Tongs or salad servers for gentle tossing and serving
9. Small plate or bowl to cool and hold the toasted almonds and reserved toppings
FAQ
Strawberry Crunch Salad With Champagne Vinaigrette. Recipe Substitutions and Variations
- Mixed salad greens: swap for baby spinach, peppery arugula, or thinly sliced romaine they all hold the dressing well and change the vibe a bit
- Goat cheese or feta: try crumbled ricotta salata, creamy burrata spooned on, or even shaved Parmesan if you want less tang and more umami
- Toasted sliced almonds: use chopped pecans, walnuts, or for a nut free option go with toasted pepitas or sunflower seeds
- Champagne vinegar in the vinaigrette: replace with white wine vinegar, apple cider vinegar, or fresh lemon juice if thats what you have on hand
Pro Tips
– Dont toss the crunchy things or dressing on until the last possible second. If you have to make it ahead, keep the dressing, chow mein/wonton strips, and extra almonds/cheese separate so the salad wont go soggy.
– Toast the almonds on medium and pull them off the heat as soon as they smell nutty, they go from perfect to burned faster than you think. A tiny sprinkle of salt or a quick toss with a little honey while still warm makes them taste way better.
– Taste the strawberries before you dress the salad and adjust the sweetness of the vinaigrette accordingly. If your berries are super sweet cut back the honey, if theyre a bit tart add a touch more; warming the honey for 5 seconds in the microwave helps it blend smoothly.
– For better bites, crumble the goat cheese into uneven chunks instead of pulverizing it, and tear the basil leaves with your fingers instead of chopping them fine. Little chunks of cheese and whole herb leaves give you more flavor in each forkful.
Strawberry Crunch Salad With Champagne Vinaigrette. Recipe
I’m thrilled to share my Strawberry Crunch Salad with Champagne Vinaigrette, one of my top Spring Eats that had guests asking for the recipe.
6
servings
399
kcal
Equipment: 1. Dry skillet (10 in or similar) for toasting the almonds
2. Cutting board for strawberries and onion
3. Chef knife for hulling and slicing fruit and chopping herbs
4. Mixing bowl or large salad bowl for combining greens and toppings
5. Whisk or small jar with tight lid to emulsify the vinaigrette (grab a jar if you dont wanna whisk)
6. Measuring spoons and 1/4 or 1/3 cup measuring cup for the dressing ingredients
7. Salad spinner or clean kitchen towels to dry the greens so the dressing sticks better
8. Tongs or salad servers for gentle tossing and serving
9. Small plate or bowl to cool and hold the toasted almonds and reserved toppings
Ingredients
6 to 8 cups mixed salad greens spring mix or baby lettuce
1 lb fresh strawberries hulled and sliced
4 oz crumbled goat cheese or feta
1 small red onion thinly sliced
1 cup sliced almonds toasted
1 cup crunchy chow mein noodles or crispy wonton strips
2 tablespoons fresh basil or mint chopped optional
For the champagne vinaigrette
3 tablespoons champagne vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 to 2 tablespoons honey or maple syrup
1 small shallot minced
salt and freshly ground black pepper to taste
1 teaspoon poppy seeds optional
Directions
- Toast the almonds in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly golden, about 4 to 6 minutes; transfer to a plate to cool so they dont keep cooking.
- Whisk together the champagne vinegar, Dijon mustard, minced shallot, honey or maple syrup, a pinch of salt and several grinds of black pepper in a bowl or shake them in a jar, then slowly whisk in the olive oil until the dressing is emulsified; stir in poppy seeds if using and taste, add more honey, salt or pepper as needed.
- Hull and slice the strawberries, thinly slice the red onion; if the onion is too sharp soak the slices in cold water for 5 minutes then drain to mellow the bite.
- Rinse and spin the mixed salad greens well and chill briefly if you like a crisper salad, pat them dry so the vinaigrette clings better.
- In a large bowl combine the greens, sliced strawberries, most of the toasted almonds (reserve a handful for garnish), and thinly sliced red onion.
- Crumble the goat cheese or feta and scatter about two thirds of it over the salad, save the rest for topping so you get nice bites of cheese on top.
- Add the chopped basil or mint if using, then drizzle about half the vinaigrette over the salad and gently toss with tongs until everything is lightly coated; you can add more dressing to taste but dont overdress or it will go soggy.
- Just before serving, sprinkle the crunchy chow mein noodles or crispy wonton strips on top along with the reserved almonds and remaining cheese so the salad stays crunchy.
- Serve immediately, but if you need to make it ahead keep the dressing, crunchy noodles and cheese separate and assemble at the last minute for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 187g
- Total number of serves: 6
- Calories: 399kcal
- Fat: 32.5g
- Saturated Fat: 7.7g
- Trans Fat: 0.1g
- Polyunsaturated: 4.2g
- Monounsaturated: 20g
- Cholesterol: 19mg
- Sodium: 150mg
- Potassium: 313mg
- Carbohydrates: 18.3g
- Fiber: 4.4g
- Sugar: 8.3g
- Protein: 9g
- Vitamin A: 1200IU
- Vitamin C: 51mg
- Calcium: 99mg
- Iron: 1.7mg
