I built a Strawberry Crunch Salad around macerated strawberries, toasted almonds, shaved fennel and champagne vinaigrette, a composition that begs a closer look.

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I made a Strawberry Crunch Salad with Champagne Vinaigrette that kept bugging me, because every bite had this tiny surprise. Sliced fresh strawberries pop against crisp leaves then a bright hit of champagne vinegar pulls it all together, it’s weirdly addictive.

It works as a Weeknight Salad but also shines among Healthy Salad Side Dishes when you want something with punch. I messed with textures a bit and ended up loving the contrast, you’ll want to taste it before you decide it’s just another salad.

Ingredients

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Strawberries: Bright sweet and tart, high in vitamin C and fiber, add juicy sweetness.
Mixed salad greens: Tender greens give fiber, folate and a fresh peppery note, they lighten dish.
Feta cheese: Crumbly salty cheese adds creamy protein and tang, balances the sweet strawberries.
Toasted almonds: Toasted almonds bring crunch, healthy fats and a little protein, nutty flavor.
Champagne vinegar: Light floral vinegar gives bright acidity and delicate sweetness to the dressing.
Honey: Natural sweetener that smooths the vinaigrette, adds carbs and a mellow sweetness.
Crispy wonton strips: Crunchy topping gives salty crunch and texture, but adds extra refined carbs.

Ingredient Quantities

6 cups mixed salad greens (spring mix or baby spinach)

1 pint fresh strawberries, hulled and sliced (about 2 cups)

1/4 small red onion, thinly sliced

4 ounces feta cheese, crumbled (or goat cheese)

1/2 cup sliced almonds, lightly toasted

1 cup crispy wonton strips or crunchy chow mein noodles

1/4 cup fresh basil leaves, thinly sliced (optional)

1/4 cup champagne vinegar

1/2 cup extra virgin olive oil

2 tablespoons honey

1 teaspoon Dijon mustard

1 small shallot, minced (about 2 tablespoons)

1 teaspoon poppy seeds (optional)

1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

How to Make this

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1. Rinse and dry 6 cups mixed salad greens really well in a salad spinner or with paper towels; hulll and slice 1 pint strawberries, thinly slice 1/4 small red onion, and thinly slice 1/4 cup fresh basil if using. Set those aside so theyre ready to go.

2. Lightly toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring often, until theyre fragrant and just golden, about 3 to 4 minutes; transfer to a plate to cool so they dont keep cooking.

3. Mince 1 small shallot (about 2 tablespoons). In a small bowl or a mason jar combine 1/4 cup champagne vinegar, the minced shallot, 2 tablespoons honey, and 1 teaspoon Dijon mustard; add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and 1 teaspoon poppy seeds if you want that little fleck and texture.

4. Slowly whisk in 1/2 cup extra virgin olive oil until the vinaigrette emulsifies, or close the jar and shake vigorously for 20 seconds; taste and adjust honey or salt if needed. Let the dressing sit 5 to 10 minutes so the shallot softens and the flavors mellow.

5. Put the dried greens in a large salad bowl. Add about half of the vinaigrette and toss gently to coat; dont overdress, you can always add more just before serving.

6. Add the sliced strawberries, thinly sliced red onion, and torn or sliced basil to the greens and toss gently again to combine.

7. Sprinkle the salad with 4 ounces crumbled feta cheese and the toasted almonds, but reserve a small handful of each to scatter on top at the end for visual pop and crunch.

8. Just before serving add 1 cup crispy wonton strips or crunchy chow mein noodles, toss lightly one last time, then finish with the reserved feta and almonds. Serve immediately so the crunch stays crisp.

Equipment Needed

1. Salad spinner or several paper towels (to rinse and dry greens)
2. Cutting board
3. Sharp chefs knife (for strawberries, onion, basil, shallot)
4. Small dry skillet and spatula (to toast the almonds)
5. Plate or rimmed dish (to cool the toasted almonds)
6. Small bowl or mason jar (to mix and shake the vinaigrette)
7. Whisk or fork (to emulsify the dressing)
8. Measuring cups and spoons (for oil, vinegar, honey, mustard, salt)
9. Large salad bowl and salad tongs or serving spoons (to toss and serve)

FAQ

Q: Can I make this salad ahead of time? A: Yes, kinda. Make the dressing up to 5 days ahead and keep it in a sealed jar, toast the almonds and slice the shallot the day before, but keep the greens, strawberries and crunchy wonton strips separate and only toss everything together right before serving so it dont get soggy.

Q: What can I use instead of champagne vinegar or feta? A: You can swap champagne vinegar for white wine vinegar or apple cider vinegar (add a tiny bit more honey if it's sharp), and feta can be swapped with goat cheese or a crumbly blue if you like a stronger flavor.

Q: How do I stop the salad from getting soggy? A: Dry the strawberries well, dress only the greens and a small amount of berries right before serving, and keep crunchy things like wonton strips and almonds separate until the last minute.

Q: How do I toast the sliced almonds without burning them? A: Toast in a dry skillet over medium heat for 2 to 4 minutes, stirring often until they're golden and smell nutty. Or bake at 350 F for 5 to 8 minutes but watch them close, they burn fast.

Q: Can I use frozen strawberries? A: Not recommended for this salad, frozen berries get watery when they thaw and turn mushy. If you must use them, thaw in the fridge, drain well and pat dry, but fresh is way better.

Q: How do I get the vinaigrette to emulsify and taste balanced? A: Put the Dijon, honey, minced shallot, vinegar, salt and pepper together first, whisk or shake well, then slowly add the olive oil while whisking to emulsify. Taste and tweak with more honey for sweetness or a pinch more salt if it tastes flat. Poppy seeds are optional but add nice texture.

Strawberry Crunch Salad With Champagne Vinaigrette. Recipe Substitutions and Variations

Mixed salad greens: baby arugula for a peppery kick, romaine for extra crunch, baby spinach if you want a milder green, butter lettuce for tender silky leaves
Strawberries: raspberries or mixed berries for similar bright acidity, sliced peaches or nectarines in summer for sweet juiciness, thin apple slices if you want a firmer texture
Feta cheese: ricotta salata for a salty crumb, goat cheese for a creamier tang, shaved Parmesan or Pecorino for a nuttier salty note
Champagne vinegar: white wine vinegar (same brightness), rice vinegar for a gentler sweet acid, apple cider vinegar diluted with a splash of water and a touch of honey for a fruitier vibe

Pro Tips

– Completely dry the greens, water dilutes the dressing and makes the salad soggy. If you dont have a spinner, bunch them in a clean towel and give it a good twist to get most of the moisture out.

– Watch the almonds while toasting, they go from perfect to burnt in seconds. As soon as they smell nutty and look a light golden, dump them onto a plate to stop the carryover cooking.

– Emulsify the vinaigrette slowly, adding oil bit by bit or shaking the jar, then taste and adjust the sweetness and salt. Let it sit a few minutes so the shallot softens, it mellows the sharp edge and makes the dressing taste more rounded.

– Keep the crunchy stuff separate until the very last minute and store leftovers in parts, not all mixed. Wonton strips or chow mein noodles will get soggy fast, and strawberries will weep if dressed too early.

Strawberry Crunch Salad With Champagne Vinaigrette. Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I built a Strawberry Crunch Salad around macerated strawberries, toasted almonds, shaved fennel and champagne vinaigrette, a composition that begs a closer look.

Servings

servings

Calories

343

kcal

Equipment: 1. Salad spinner or several paper towels (to rinse and dry greens)
2. Cutting board
3. Sharp chefs knife (for strawberries, onion, basil, shallot)
4. Small dry skillet and spatula (to toast the almonds)
5. Plate or rimmed dish (to cool the toasted almonds)
6. Small bowl or mason jar (to mix and shake the vinaigrette)
7. Whisk or fork (to emulsify the dressing)
8. Measuring cups and spoons (for oil, vinegar, honey, mustard, salt)
9. Large salad bowl and salad tongs or serving spoons (to toss and serve)

Ingredients

6 cups mixed salad greens (spring mix or baby spinach)
1 pint fresh strawberries, hulled and sliced (about 2 cups)
1/4 small red onion, thinly sliced
4 ounces feta cheese, crumbled (or goat cheese)
1/2 cup sliced almonds, lightly toasted
1 cup crispy wonton strips or crunchy chow mein noodles
1/4 cup fresh basil leaves, thinly sliced (optional)
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1 small shallot, minced (about 2 tablespoons)
1 teaspoon poppy seeds (optional)
1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

Directions

Rinse and dry 6 cups mixed salad greens really well in a salad spinner or with paper towels; hulll and slice 1 pint strawberries, thinly slice 1/4 small red onion, and thinly slice 1/4 cup fresh basil if using. Set those aside so theyre ready to go.
Lightly toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring often, until theyre fragrant and just golden, about 3 to 4 minutes; transfer to a plate to cool so they dont keep cooking.
Mince 1 small shallot (about 2 tablespoons). In a small bowl or a mason jar combine 1/4 cup champagne vinegar, the minced shallot, 2 tablespoons honey, and 1 teaspoon Dijon mustard; add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and 1 teaspoon poppy seeds if you want that little fleck and texture.
Slowly whisk in 1/2 cup extra virgin olive oil until the vinaigrette emulsifies, or close the jar and shake vigorously for 20 seconds; taste and adjust honey or salt if needed. Let the dressing sit 5 to 10 minutes so the shallot softens and the flavors mellow.
Put the dried greens in a large salad bowl. Add about half of the vinaigrette and toss gently to coat; dont overdress, you can always add more just before serving.
Add the sliced strawberries, thinly sliced red onion, and torn or sliced basil to the greens and toss gently again to combine.
Sprinkle the salad with 4 ounces crumbled feta cheese and the toasted almonds, but reserve a small handful of each to scatter on top at the end for visual pop and crunch.
Just before serving add 1 cup crispy wonton strips or crunchy chow mein noodles, toss lightly one last time, then finish with the reserved feta and almonds. Serve immediately so the crunch stays crisp.

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.