I combined juicy strawberries, toasted almonds, peppery greens, and a champagne vinaigrette in my Strawberry Crunch Salad to share a spring-ready recipe that will make you want to read on.

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I love how Strawberry Crunch Salad with Champagne Vinaigrette plays with texture and flavor. I toss mixed baby greens (spring mix) with bright strawberries to get that pop.

The champagne vinaigrette is surprising, bright and slightly sweet so the salad never gets boring. I make it for quick weeknight meals or when friends come over, it’s one of those Mother’s Day Salad Ideas that folks actually ask for seconds of.

It’s perfect as Healthy Salad Side Dishes but can also stand alone if you want a lighter dinner. Sometimes I rush the prep and it still turns out better than I expect.

Ingredients

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Mixed baby greens: Light, leafy base, low calorie, adds fiber and vitamins, mild bitter notes.
Strawberries: Sweet and tart, high in vitamin C and fiber, gives fruity freshness.
Sliced almonds: Crunchy, adds healthy fats and protein, toasted deepens nutty flavor, yum.
Crispy chow mein noodles: Light, salty crunch, mostly carbs, fun texture contrast to tender greens.
Goat cheese: Creamy, tangy, adds protein and richness, balances sweet strawberries nicely.
Toasted sweetened coconut: Sweet tropical bite, some added sugar, chewy texture, optional treat.
Champagne vinegar: Bright acidic punch, light floral notes, brings tangy sweet balance to dressing.
Extra virgin olive oil: Smooth mouthfeel, heart healthy monounsaturated fats, rounds out vinaigrette’s flavor.
Honey: Natural sweetener, adds floral sweetness, small amount of carbs, no protein.

Ingredient Quantities

6 cups mixed baby greens (spring mix)

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

1/4 small red onion, thinly sliced

1/2 cup sliced almonds, toasted

1 cup crispy chow mein noodles or wonton strips

4 oz crumbled goat cheese or feta (about 1 cup), optional

1/4 cup shredded sweetened coconut, toasted, optional

3 tbsp champagne vinegar

1 tbsp honey

1 tsp Dijon mustard

1 tbsp minced shallot

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

How to Make this

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1. Toast the almonds and the coconut in a dry skillet over medium heat, stirring or shaking the pan until theyre golden and fragrant, about 2 to 4 minutes; dump them onto a plate so they dont keep cooking.

2. Hull and slice the strawberries about 1/4 inch thick, thinly slice the red onion, mince the shallot, and crumble the goat cheese or feta if using.

3. Make the Champagne vinaigrette: in a bowl or jar whisk together the champagne vinegar, honey, Dijon mustard, minced shallot, a pinch of salt and some black pepper, then slowly whisk in the extra virgin olive oil until slightly emulsified, taste and adjust with more honey or vinegar if needed.

4. Put the mixed baby greens in a large bowl, drizzle about half the dressing over them and gently toss until the leaves are lightly coated; you can always add more dressing later so dont overdo it.

5. Add the sliced strawberries, red onion, and toasted almonds to the greens and toss gently so the fruit gets spread through the salad.

6. Fold in about half of the crispy chow mein noodles or wonton strips and half the crumbled cheese and half the toasted coconut if using; this keeps some crunch to sprinkle on top.

7. Transfer the salad to a serving platter or individual bowls, then scatter the remaining noodles, almonds, cheese and toasted coconut over the top for extra texture and visual pop.

8. Taste and finish with a final sprinkle of salt and freshly ground black pepper and a little extra vinaigrette if it needs brightness; serve right away, or if you must make it ahead keep the dressing and crunchy bits separate until just before serving.

Equipment Needed

1. Large dry skillet or nonstick frying pan, for toasting the almonds and coconut (8 or 10 inch works well)
2. Large mixing bowl, to toss the greens and salad ingredients
3. Cutting board and chef’s knife, for slicing strawberries, red onion and mincing the shallot
4. Small bowl or jar with lid plus a whisk or fork, for making and emulsifying the vinaigrette
5. Measuring spoons and a 1/3 cup measuring cup (or a set of measuring cups), dont skip precise honey/vinegar amounts
6. Small plate or heatproof bowl, to dump the toasted almonds and coconut so they stop cooking
7. Salad servers or tongs, for gentle tossing and serving
8. Serving platter or individual bowls, to present the salad
9. Spoon for tasting and a pepper mill, to finish seasoning before serving

FAQ

Can I make the champagne vinaigrette ahead of time?

Yes, for sure. Put the vinegar, honey, mustard, shallot and olive oil in a jar, shake it up and keep it in the fridge for up to 3 to 4 days. The oil might firm up a little when cold, so shake or let it sit at room temp a few minutes before using. Keep the dressing separate from the salad until you serve it.

How do I stop the salad from getting soggy?

Dry the greens well, slice the strawberries right before serving, and wait to add the crunchy noodles, toasted almonds and coconut until just before you toss. If you have to prep ahead, store components in separate containers and assemble at the last minute.

What can I use instead of goat cheese or feta, and are there good crunchy swaps for chow mein noodles?

Goat cheese can be swapped for feta, ricotta salata, or left out if you want dairy free. For crunch you can use toasted pepitas, chopped toasted pecans, or crispy baked wonton strips, whatever you like. Coconut is optional but gives a nice sweet chew if you like it.

How do I toast the sliced almonds and coconut without burning them?

Use a dry skillet over medium heat, add the almonds, stir or shake constantly for about 3 to 5 minutes until they smell nutty and are lightly browned, then dump them on a plate so they stop cooking. Do the same with the coconut but watch it even more closely, it goes from golden to burnt fast.

Can I make this vegan or use a different sweetener?

Yep, swap honey for maple syrup or agave and leave out the cheese or use a plant based cheese. Everything else is fine as written, just check the crunchy noodles if you want them totally vegan some store brands add egg.

How many does this recipe serve and how long will leftovers last?

It serves about 4 as a side or 2 to 3 as a main. If you toss the salad with dressing you should eat it right away, leftovers get limp fast. Undressed components will keep 1 to 2 days in the fridge, dressing 3 to 4 days.

Strawberry Crunch Salad With Champagne Vinaigrette. Recipe Substitutions and Variations

Strawberries: raspberries, sliced peaches or nectarines, or halved seedless grapes — similar sweet-tart profile, peaches add a juicier bite (toss peaches in a little lemon if you want to slow browning).
Champagne vinegar: white wine vinegar, apple cider vinegar, or rice vinegar — use 1:1, apple cider is a bit sweeter, rice is milder.
Sliced almonds, toasted: toasted pecans, chopped walnuts, pepitas, or for nut-free try toasted sunflower seeds — toasting brings out the flavor, so give them a quick toast in a pan.
Crispy chow mein noodles or wonton strips: toasted panko crumbs, crushed instant ramen noodles, or baked tortilla strips — all provide the crunch, just toast or bake panko/tortilla for best texture.

Pro Tips

1) Toast the almonds and coconut till theyre golden then dump them on a plate to cool completely, dont let them sit in the hot pan or theyll keep cooking and go bitter.

2) Let the minced shallot hang out in the vinegar for 5 to 10 minutes before you whisk in the oil, it softens the bite and gives the dressing more depth; taste and tweak with a little more honey or vinegar till it sings.

3) Hold back about half the crunchy stuff and the cheese until just before serving, fold only a little into the greens so you still have that big crunchy finish on top, otherwise the whole salad goes soggy fast.

4) Slice the strawberries right before plating, or if you want a brighter sweeter pop macerate them 5 minutes with a teaspoon of honey or a splash of balsamic then blot excess juice, but dont let them sit too long or theyll make the greens limp.

Strawberry Crunch Salad With Champagne Vinaigrette. Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I combined juicy strawberries, toasted almonds, peppery greens, and a champagne vinaigrette in my Strawberry Crunch Salad to share a spring-ready recipe that will make you want to read on.

Servings

servings

Calories

435

kcal

Equipment: 1. Large dry skillet or nonstick frying pan, for toasting the almonds and coconut (8 or 10 inch works well)
2. Large mixing bowl, to toss the greens and salad ingredients
3. Cutting board and chef’s knife, for slicing strawberries, red onion and mincing the shallot
4. Small bowl or jar with lid plus a whisk or fork, for making and emulsifying the vinaigrette
5. Measuring spoons and a 1/3 cup measuring cup (or a set of measuring cups), dont skip precise honey/vinegar amounts
6. Small plate or heatproof bowl, to dump the toasted almonds and coconut so they stop cooking
7. Salad servers or tongs, for gentle tossing and serving
8. Serving platter or individual bowls, to present the salad
9. Spoon for tasting and a pepper mill, to finish seasoning before serving

Ingredients

6 cups mixed baby greens (spring mix)
1 pint strawberries, hulled and sliced (about 2 cups)
1/4 small red onion, thinly sliced
1/2 cup sliced almonds, toasted
1 cup crispy chow mein noodles or wonton strips
4 oz crumbled goat cheese or feta (about 1 cup), optional
1/4 cup shredded sweetened coconut, toasted, optional
3 tbsp champagne vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tbsp minced shallot
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions

Toast the almonds and the coconut in a dry skillet over medium heat, stirring or shaking the pan until theyre golden and fragrant, about 2 to 4 minutes; dump them onto a plate so they dont keep cooking.
Hull and slice the strawberries about 1/4 inch thick, thinly slice the red onion, mince the shallot, and crumble the goat cheese or feta if using.
Make the Champagne vinaigrette: in a bowl or jar whisk together the champagne vinegar, honey, Dijon mustard, minced shallot, a pinch of salt and some black pepper, then slowly whisk in the extra virgin olive oil until slightly emulsified, taste and adjust with more honey or vinegar if needed.
Put the mixed baby greens in a large bowl, drizzle about half the dressing over them and gently toss until the leaves are lightly coated; you can always add more dressing later so dont overdo it.
Add the sliced strawberries, red onion, and toasted almonds to the greens and toss gently so the fruit gets spread through the salad.
Fold in about half of the crispy chow mein noodles or wonton strips and half the crumbled cheese and half the toasted coconut if using; this keeps some crunch to sprinkle on top.
Transfer the salad to a serving platter or individual bowls, then scatter the remaining noodles, almonds, cheese and toasted coconut over the top for extra texture and visual pop.
Taste and finish with a final sprinkle of salt and freshly ground black pepper and a little extra vinaigrette if it needs brightness; serve right away, or if you must make it ahead keep the dressing and crunchy bits separate until just before serving.

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.