What the heck is this?
This isn’t your average spring salad—it’s the bold, refreshing, fruit-meets-crunch situation your taste buds have been waiting for. Picture juicy strawberries, crisp greens, candied pecans (or crunchy almonds), creamy goat cheese, and a lightly sweet, zingy champagne vinaigrette that ties it all together like the fabulous salad it was born to be. It’s a little fancy, super fresh, and totally picnic or brunch-worthy.
Why You’ll Love This Recipe
Because it checks every box: sweet + savory, soft + crunchy, creamy + crisp. It’s elegant enough for entertaining but easy enough to throw together on a Tuesday. The champagne vinaigrette is light and bright (and sounds impressive when you tell people), and the strawberry vibes? Peak summer. You’ll feel like you’re eating in a garden with a glass of prosecco in hand—even if you’re just in your kitchen.
The Good Stuff You’ll Need
For the salad:
- 6 cups mixed greens (baby spinach, arugula, or spring mix all work)
- 1 ½ cups sliced fresh strawberries
- ½ cup crumbled goat cheese or feta
- ½ cup candied pecans or sliced almonds (or a mix!)
- ¼ small red onion, thinly sliced
- Optional: cooked quinoa, grilled chicken, or avocado for extra protein
For the champagne vinaigrette:
- ¼ cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ small shallot, finely minced (or sub a bit of red onion)
- ⅓ cup extra-virgin olive oil
- Salt and black pepper, to taste
Let’s Do This
- Make the vinaigrette: In a small bowl or jar, whisk together champagne vinegar, Dijon mustard, honey, and minced shallot. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste. Pro tip: make extra—this dressing is amazing on everything.
- Build the salad: In a large bowl or on a big platter, layer your greens, strawberries, onion, goat cheese, and nuts. If using quinoa, avocado, or grilled chicken, tuck them in too.
- Dress and toss: Just before serving, drizzle with the champagne vinaigrette and toss gently to coat. Or serve the dressing on the side and let people DIY it.
- Taste and tweak: Add more salt, pepper, or a drizzle of dressing as needed. This salad is all about balance—don’t be afraid to adjust to your liking.
Serving Suggestions
Perfect as a light lunch, summer side dish, or a fancy starter for a brunch, dinner party, or picnic. Serve it alongside grilled salmon, chicken, or crusty bread with whipped ricotta. Add a chilled glass of white wine or sparkling water with lemon, and you’ve got yourself a moment.
Switch It Up
- Swap strawberries for blueberries, raspberries, or thinly sliced apples or peaches.
- Try blue cheese or shaved Parmesan instead of goat cheese.
- Use toasted walnuts or pumpkin seeds if you’re out of pecans or almonds.
- No champagne vinegar? White wine vinegar or apple cider vinegar will work in a pinch.
Make-Ahead Tips
You can prep all the ingredients ahead of time—just store them separately. The vinaigrette can be made up to 5 days in advance and stored in the fridge (shake well before using). Don’t toss the salad until right before serving to keep everything fresh and crunchy.
Questions People Actually Ask
Can I use store-bought vinaigrette? Sure, but homemade takes 2 minutes and tastes way better.
What’s the best green for this salad? Arugula gives peppery bite, baby spinach is soft and sweet, and spring mix is great for variety. Choose your vibe.
How do I candy nuts quickly? Toss them in a skillet with a bit of brown sugar and butter, stir for 5–6 minutes until coated and golden, then cool on parchment.
Can this be a full meal? Yes! Add grilled chicken, shrimp, or quinoa and you’ve got a balanced plate.
Strawberry Crunch Salad with Champagne Vinaigrette
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
This isn’t your average spring salad—it’s the bold, refreshing, fruit-meets-crunch situation your taste buds have been waiting for. Picture juicy strawberries, crisp greens, candied pecans (or crunchy almonds), creamy goat cheese, and a lightly sweet, zingy champagne vinaigrette that ties it all together like the fabulous salad it was born to be. It’s a little fancy, super fresh, and totally picnic or brunch-worthy.
Ingredients
For the salad:
6 cups mixed greens (baby spinach, arugula, or spring mix all work)
1 ½ cups sliced fresh strawberries
½ cup crumbled goat cheese or feta
½ cup candied pecans or sliced almonds (or a mix!)
¼ small red onion, thinly sliced
Optional: cooked quinoa, grilled chicken, or avocado for extra protein
For the champagne vinaigrette:
¼ cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ small shallot, finely minced (or sub a bit of red onion)
⅓ cup extra-virgin olive oil
Salt and black pepper, to taste
Instructions
Make the vinaigrette: In a small bowl or jar, whisk together champagne vinegar, Dijon mustard, honey, and minced shallot. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste. Pro tip: make extra—this dressing is amazing on everything.
Build the salad: In a large bowl or on a big platter, layer your greens, strawberries, onion, goat cheese, and nuts. If using quinoa, avocado, or grilled chicken, tuck them in too.
Dress and toss: Just before serving, drizzle with the champagne vinaigrette and toss gently to coat. Or serve the dressing on the side and let people DIY it.
Taste and tweak: Add more salt, pepper, or a drizzle of dressing as needed. This salad is all about balance—don’t be afraid to adjust to your liking.
Notes
Swap strawberries for blueberries, raspberries, or thinly sliced apples or peaches.
Try blue cheese or shaved Parmesan instead of goat cheese.
Use toasted walnuts or pumpkin seeds if you’re out of pecans or almonds.
No champagne vinegar? White wine vinegar or apple cider vinegar will work in a pinch
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~290 kcal per serving
- Fat: ~22g
- Carbohydrates: ~15g
- Protein: ~6g