I created a Strawberry Crunch Salad with Champagne Vinaigrette that layers juicy strawberries, toasted almonds, and flaky crackers over peppery greens for a bright Spring Eats recipe.
I didn’t expect a salad to make me stop mid-bite but this Strawberry Crunch Salad With Champagne Vinaigrette did. I love how bright strawberries meet crumbled feta for salty-sweet drama, and the dressing lifts everything so it doesn’t feel heavy.
It’s one of those surprisingly simple things I bring out when people show up unannounced. For me it’s perfect as a Weeknight Salad and often sits on my Healthy Salad Side Dishes rotation, because it’s fast, crunchy and somehow fancy without trying too hard.
Give it a taste and then try not to crave more.
Ingredients
- Strawberries: juicy and sweet, packed with vitamin C and fiber, they pop.
- Mixed baby greens: leafy, low calorie, iron and folate, kinda peppery.
- Champagne vinegar: light and tangy, adds bright acid without being sweet.
- Feta or goat cheese: creamy salty crumble, gives protein and savory tang.
- Toasted almonds: crunchy, healthy fats and vitamin E, add nutty crunch.
- Crispy wonton strips: fun crunch, mostly carbs, makes salad feel indulgent.
- Avocado: buttery, fiber and monounsaturated fats, makes it richer and smooth.
Ingredient Quantities
- 6 cups mixed baby greens (spring mix, baby spinach and/or arugula)
- 1 lb strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 1 cup crispy wonton strips or chow mein noodles
- 1/2 cup sliced almonds, toasted
- 4 oz feta or goat cheese, crumbled
- 1 avocado, sliced (optional)
- 3 tbsp champagne vinegar
- 1/3 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 1/2 tbsp honey or maple syrup
- 1 small shallot, finely minced
- 1/2 tsp poppy seeds (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
How to Make this
1. Toast the sliced almonds in a dry skillet over medium heat, shaking or stirring often, until golden and fragrant, about 3 to 5 minutes; dump them onto a plate to cool so they dont keep cooking.
2. Prep the produce: hull and slice the strawberries, thinly slice the 1/2 small red onion (if you want, soak the slices in cold water 5 minutes to mellow the bite), finely mince the small shallot, slice the avocado and measure out 6 cups mixed baby greens.
3. Make the champagne vinaigrette: whisk together 3 tbsp champagne vinegar, 1 tbsp Dijon mustard, 1 1/2 tbsp honey or maple syrup, the minced shallot, 1/2 tsp kosher salt and 1/4 tsp black pepper. Slowly drizzle in the 1/3 cup extra virgin olive oil while whisking to emulsify. Stir in 1/2 tsp poppy seeds if using, then taste and adjust salt or sweetness. Let it rest a few minutes so the shallot softens.
4. In a large bowl combine the mixed baby greens, sliced strawberries and the drained red onion slices.
5. Add about half of the toasted almonds and crumble in the 4 oz feta or goat cheese, saving some for topping. Gently toss with just enough vinaigrette to coat everything, you can always add more.
6. Arrange or toss in the sliced avocado if using, being gentle so it doesnt turn to mush.
7. Transfer the salad to a serving bowl or platter and immediately sprinkle the crispy wonton strips or chow mein noodles and the remaining toasted almonds on top so they stay crunchy.
8. Finish with a little extra cracked black pepper and any reserved crumbled cheese, serve right away and dont overdress leftovers because the wontons will get soggy.
Equipment Needed
1. Large dry skillet (to toast almonds)
2. Cutting board
3. Sharp chef’s knife
4. Measuring cups and spoons
5. Small bowl or jar plus a whisk or fork (for the vinaigrette)
6. Large salad bowl
7. Plate for cooling the toasted almonds
8. Salad servers or tongs and a serving platter or bowls
FAQ
Strawberry Crunch Salad With Champagne Vinaigrette. Recipe Substitutions and Variations
- Mixed baby greens: swap with baby kale, torn romaine, or butter lettuce for a sturdier leaf
- Strawberries: use raspberries, sliced peaches, or halved grapes if the strawberries arent ripe
- Crispy wonton strips/chow mein noodles: replace with crushed tortilla chips, toasted pita chips, or roasted chickpeas for a gluten free crunch
- Champagne vinegar: sub in white wine vinegar, apple cider vinegar, or a squeeze of fresh lemon juice
Pro Tips
1. Toast the almonds on medium and keep your eyes on them, they go from golden to burnt really fast. As soon as they smell nutty dump them on a plate so they stop cooking, and toast a little extra if you can because leftovers stay crunchy better than underdone ones.
2. If the red onion is too sharp soak the slices in cold water for 5 minutes, it really mellows them out. Also let the vinaigrette sit a few minutes after you make it so the minced shallot softens, otherwise the dressing will taste too raw.
3. Emulsify the dressing by whisking the mustard and vinegar first then slowly adding the oil, or put everything in a jar and give it a good shake. Taste and adjust salt or honey, if it tastes flat add a pinch more salt, if its too sharp add a tiny bit more sweet.
4. Keep the crunchy stuff off until the very end so it stays crisp, and dont overdress the salad if you plan to save leftovers. If you need to prep ahead keep the dressing separate, chop and mix the fruit with the greens right before serving, and slice the avocado at the last minute or toss its slices in a little acid to slow browning.
Strawberry Crunch Salad With Champagne Vinaigrette. Recipe
I created a Strawberry Crunch Salad with Champagne Vinaigrette that layers juicy strawberries, toasted almonds, and flaky crackers over peppery greens for a bright Spring Eats recipe.
4
servings
533
kcal
Equipment: 1. Large dry skillet (to toast almonds)
2. Cutting board
3. Sharp chef’s knife
4. Measuring cups and spoons
5. Small bowl or jar plus a whisk or fork (for the vinaigrette)
6. Large salad bowl
7. Plate for cooling the toasted almonds
8. Salad servers or tongs and a serving platter or bowls
Ingredients
6 cups mixed baby greens (spring mix, baby spinach and/or arugula)
1 lb strawberries, hulled and sliced
1/2 small red onion, thinly sliced
1 cup crispy wonton strips or chow mein noodles
1/2 cup sliced almonds, toasted
4 oz feta or goat cheese, crumbled
1 avocado, sliced (optional)
3 tbsp champagne vinegar
1/3 cup extra virgin olive oil
1 tbsp Dijon mustard
1 1/2 tbsp honey or maple syrup
1 small shallot, finely minced
1/2 tsp poppy seeds (optional)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Directions
- Toast the sliced almonds in a dry skillet over medium heat, shaking or stirring often, until golden and fragrant, about 3 to 5 minutes; dump them onto a plate to cool so they dont keep cooking.
- Prep the produce: hull and slice the strawberries, thinly slice the 1/2 small red onion (if you want, soak the slices in cold water 5 minutes to mellow the bite), finely mince the small shallot, slice the avocado and measure out 6 cups mixed baby greens.
- Make the champagne vinaigrette: whisk together 3 tbsp champagne vinegar, 1 tbsp Dijon mustard, 1 1/2 tbsp honey or maple syrup, the minced shallot, 1/2 tsp kosher salt and 1/4 tsp black pepper. Slowly drizzle in the 1/3 cup extra virgin olive oil while whisking to emulsify. Stir in 1/2 tsp poppy seeds if using, then taste and adjust salt or sweetness. Let it rest a few minutes so the shallot softens.
- In a large bowl combine the mixed baby greens, sliced strawberries and the drained red onion slices.
- Add about half of the toasted almonds and crumble in the 4 oz feta or goat cheese, saving some for topping. Gently toss with just enough vinaigrette to coat everything, you can always add more.
- Arrange or toss in the sliced avocado if using, being gentle so it doesnt turn to mush.
- Transfer the salad to a serving bowl or platter and immediately sprinkle the crispy wonton strips or chow mein noodles and the remaining toasted almonds on top so they stay crunchy.
- Finish with a little extra cracked black pepper and any reserved crumbled cheese, serve right away and dont overdress leftovers because the wontons will get soggy.
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: 305g
- Total number of serves: 4
- Calories: 533kcal
- Fat: 42.5g
- Saturated Fat: 7.8g
- Trans Fat: 0.2g
- Polyunsaturated: 4.8g
- Monounsaturated: 21.5g
- Cholesterol: 19mg
- Sodium: 650mg
- Potassium: 362mg
- Carbohydrates: 29g
- Fiber: 8.8g
- Sugar: 13.8g
- Protein: 12g
- Vitamin A: 875IU
- Vitamin C: 43mg
- Calcium: 175mg
- Iron: 1.8mg
